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.
12 K 4/5 (1 reviews)
1 hour 45 min.
Easy
4 people
10 IngredientsLast modified on: October 30th 2024
For 4 people, you will need:
- 1
1 kg potatoes - 2
1 litre whole milk - 3
1 bayleaf - 4
1 sprig thyme - 5
1 garlic clove - 6
50 g Comté cheese - 7
50 g Mimolette - 8
50 g Camembert cheese - 9
150 g liquid cream - 10
salt - Total weight: 2,315 grams
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 55 min.
All in all: 1 hour 45 min.
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.
Stage 2 - 3 min.
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.
Pour in the sliced potatoes.
Stage 3 - 25 min.
Cook until tender.
Stage 4 - 3 min.
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.
Tip: Save the milk for a later recipe, such as a béchamel sauce, or another gratin.
Stage 5 - 4 min.
Stage 6 - 2 min.
Stage 7 - 3 min.
Place 1/3 of the potatoes in the bottom of the dish and season lightly with salt.
Stage 8 - 3 min.
Arrange 50 g Camembert cheese on top, cut into strips.
Stage 9 - 3 min.
Pour in the second third of the potatoes and season lightly with salt.
Stage 10 - 2 min.
Arrange the grated mimolette cheese on top.
Stage 11 - 2 min.
Finish with the last third of potatoes.
Stage 12 - 3 min.
Pour in 150 g liquid cream.
Stage 13 - 2 min.
Finally, add the grated Comté cheese.
Stage 14 - 30 min.
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.
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 recipe | 110 RDI=30 % | 230 RDI=20 % | 120 RDI=10 % | 2,480 RDI=90 % | 10,390 RDI: 90 % |
| Per 100 g | 4 RDI=1 % | 10 RDI=1 % | 5 RDI=1 % | 110 RDI=4 % | 450 RDI: 4 % |
| Per person | 30 RDI=8 % | 60 RDI=4 % | 30 RDI=3 % | 620 RDI=20 % | 2,600 RDI: 20 % |
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)
Potatoes
Like these other recipes: Morteau sausage , "Day After Pork Belly" Soup, Smoky potato and potimarron gratin, Winter vegetable soup, Roast potatoes "à la provençale", ... See them all 83
Whole milk
Like these other recipes: Creamy polenta with green asparagus, Caramelized pear custard tart, Mint and chocolate cream, Far Normandy-Brittany, Rice pudding with fruit and nuts, ... See them all 67
Liquid cream
Like these other recipes: Creamy artichokes, Cod loin with saffron, Tagliatelle with cockles, Chilli langoustines, Layered Leek and Egg Gratin , ... See them all 170
Mimolette
Like these other recipes: Leek and Mimolette tart, Pea and avocado salad, Fried cheese toasties with avocado, Purple artichokes in a cheesy gratin, Bistro-style endive salad, ... See them all 6
Other recipes you may also like
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011267 K4.1 40 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.44 M 14.8 1 hour 15 min.
How to prepare new peas
In spring, when the first peas, known as "new" peas, appear fresh on the market stalls, that's the (fairly short) moment when you can eat them whole, peas and pods, very fresh and delicious. To do this, rather than shelling them, you need to prepare them, and here's how.May 8th 202417 K 30 min.
How to peel hazelnuts
The skin of whole hazelnuts, unlike that of almonds, doesn't improve their taste - on the contrary. So you need to remove it before using them, and here's how.August 4th 202416 K
Mint and pea pesto
Here's a version of pesto with mint and peas, for a very fresh take on this famous Italian sauce.August 7th 202411 K 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.