Potato gratin with 3 cheeses


Potato gratin with 3 cheeses
For this delicious potato gratin, we'll use 3 different cheeses: 2 in the gratin, and a third on top.
9,917 4/5 (1 reviews)
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Last modified on: October 30th 2024
For 4 people, you will need:

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Times for this recipe
Preparation: 50 min.
Cooking: 55 min.
All in all: 1 hour 45 min.
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Step by step recipe


Stage 1 - 20 min.
Potato gratin with 3 cheeses
Peel and wash 1 kg potatoes.

Slice evenly (a mandolin is ideal for this), and wash again.

Stage 2 - 3 min.
Potato gratin with 3 cheeses
In a large saucepan over medium heat, pour in 1 litre whole milk, salt and add 1 bayleaf, 1 sprig thyme, 1 garlic clove.

Pour in the sliced potatoes.

Stage 3 - 25 min.
Potato gratin with 3 cheeses
Cook until tender.

Stage 4 - 3 min.
Potato gratin with 3 cheeses
Remove and discard thyme, bay leaf and garlic, then drain the potatoes.

Tip: Save the milk for a later recipe, such as a béchamel sauce, or another gratin.

Stage 5 - 4 min.
Potato gratin with 3 cheeses
Grate 50 g Comté cheese and 50 g Mimolette, set aside.

Preheat oven to 200°C (390°F).

Stage 6 - 2 min.
Potato gratin with 3 cheeses

Stage 7 - 3 min.
Potato gratin with 3 cheeses
Place 1/3 of the potatoes in the bottom of the dish and season lightly with salt.

Stage 8 - 3 min.
Potato gratin with 3 cheeses
Arrange 50 g Camembert cheese on top, cut into strips.

Stage 9 - 3 min.
Potato gratin with 3 cheeses
Pour in the second third of the potatoes and season lightly with salt.

Stage 10 - 2 min.
Potato gratin with 3 cheeses
Arrange the grated mimolette cheese on top.

Stage 11 - 2 min.
Potato gratin with 3 cheeses
Finish with the last third of potatoes.

Stage 12 - 3 min.
Potato gratin with 3 cheeses
Pour in 150 g liquid cream.

Stage 13 - 2 min.
Potato gratin with 3 cheeses
Finally, add the grated Comté cheese.

Stage 14 - 30 min.
Potato gratin with 3 cheeses
Bake at 200°C (390°F) for around 30 minutes, watching for browning at the end.
Remarks
The cheeses listed can be replaced according to your taste, and what you have on hand, but I recommend finishing with a hard cheese (like Comté) on top, as your gratin will brown more easily.

The proportions of cream and cheese given are indicative, so feel free to adapt them to your taste.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %230 RDI=20 %120 RDI=20 %2,480 RDI=120 %10,390 RDI: 120 %
Per 100 g4 RDI=2 %10 RDI=1 %5 RDI=1 %110 RDI=5 %450 RDI: 5 %
Per person30 RDI=10 %60 RDI=6 %30 RDI=5 %620 RDI=30 %2,600 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 6.05 €
  • Per person : 1.55 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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