The irresistible Cheese Potatoes get their full-bodied flavor from the mozzarella, which adds texture, and the emmental, which adds depth to the dish. Cheese Potatoes with the cream will bubble in oven, so make sure you have cooking casserole big enough.
Ingredients
- 1.5 kg potatoes oven variety
- 150 g mozzarella
- 200 g grated emmental cheese
- 1 dl cream
- 3 dl whole milk
- 4 tbsp olive oil
- ½ tsp white pepper
- 2 teaspoons salt
Instructions
- Peel and slice the potatoes. Also slice the mozzarella as thinly as you can. Preheat oven to 200C.
- Toss the potatoes in a generous amount of olive oil and place half of them in the oven casserole. Spread the grated emmental on top of the first layer.
- Save a couple of handfuls of potatoes and put the rest in the baking dish. Top this layer with the mozzarella slices and further top with the potato layer.
- In a bowl mix the cream, milk, pepper and salt. Pour the cream mixture over the potatoes. Press the potato bed firmly into the baking dish.
- Bake the Cheese Potatoes first under the foil for 30min / 200C. Remove the foil and bake another 20 – 30min. Test with a wooden stick to make sure the Cheese Potatoes are cooked soft.
Nutrition (values are an approximate guide)
Calories: 568kcal | Carbohydrates: 48g | Protein: 22g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 76mg | Sodium: 1032mg | Potassium: 1186mg | Fiber: 6g | Sugar: 5g | Vitamin A: 777IU | Vitamin C: 49mg | Calcium: 526mg | Iron: 2mg
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Last Updated on June 11, 2022 by Flavorado
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