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.
20 K 4/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: October 30th 2024
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 55 min.
All in all: 1 hour 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 20 min.
Potato gratin with 3 cheeses : Stage 1
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 : Stage 2
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 : Stage 3
Cook until tender.

Stage 4 - 3 min.
Potato gratin with 3 cheeses : Stage 4
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 : Stage 5
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 6

Stage 7 - 3 min.
Potato gratin with 3 cheeses : Stage 7
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 : Stage 8
Arrange 50 g Camembert cheese on top, cut into strips.

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

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

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

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

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

Stage 14 - 30 min.
Potato gratin with 3 cheeses : Stage 14
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
Possible allergens in this recipe: milk
How much will it cost?
  • For 4 people : 6.05 €
  • Per person : 1.55 €

Change currency:

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)
Other recipes you may also like
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.
August 3rd 2013876 K 44.7 55 min.
Hotpot my grandmother's way
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
February 21th 2011354 K5 4 hours 7 min.
Cooking sugar
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic...
April 3rd 2019513 K4.9 45 min.
How to cook rice in rice-cooker
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm".
February 21th 2011944 K 24.9 20 min.
Brioche slices with almond cream
Brioche slices with almond cream
A brioche slice, soaked in rum syrup and covered with almond cream, then browned in the oven. It's a dessert, and also a pastry which goes very well with tea or coffee at the end of the afternoon, especially when it's cold outside.
June 13th 2013224 K4.1 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page