Cheese Gratin

If Winter is arriving to the place you live in and you are longing for some comfort food then this recipe is for you. The inspiration for this is the gratin dauphinois from Grenoble but this is NOT gratin dauphinois (If you have reached this page trying to find it, click here to be redirected to the gratin dauphinois recipe). 

I usually cook it when people need to warm up a bit. The energy from the potatoes combined with the fat and proteins from the cheese, cream and milk make this a heavy side dish. 

As a side dish it's great to go along with some goulash style meat, dry cod fish, ham, beef and more. Mind you, this is not a healthy recipe. Consume with moderation particularly if you're using it as a side dish. Make sure you'll use the amount of calories you'll get.

Try and use it as a main dish instead. Eat with some green vegetables: asparagus, spinach, turnips, broccoli or a salad.

Ingredients

1 teaspoon of butter
50g of bread crumbs
2 large potatoes
1 onion
2 cloves
250g emmental cheese
250 ml pure cream
150 ml milk
Salt
White pepper
Nutmeg (optional)

Preparation

1. Rub a oven safe glass container with butter. Spread the bread crumbs until all the butter is covered.
2. Wash and peel the potatoes. Slice them into very thin slices. Make the slices as thin as you can using a knife or electric slicer.
2. Peel the onion and finely slice the onion.
3. Spread potato slices into the container. Cover the bottom. Add a layer of onion slices. Add salt, pepper, nutmeg (if you like) and the minced cloves. Add a layer of cheese. Be generous with the cheese.
4. Repeat and keep adding layers until you top the container.
5. Add the cream and milk distributing evenly.
6. Cook in pre-heated oven at 150ºC for 60-80 minutes.

Check the video!