Cheese Potatoes
Layers of potato, mozzarella, and emmental baked under a rich cream and milk mixture until golden and bubbling — a generous, crowd-sized side dish.
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.
Notes
- Use a deep-sided casserole dish, not a shallow gratin pan — the cream mixture bubbles vigorously and can boil over.
- Press the potato layers down firmly before baking to help the layers hold together when serving.
- Slice the mozzarella as thin as possible so it melts evenly through the middle layer.
- Test doneness with a wooden skewer through the center — it should slide in with no resistance.
- Reheat leftovers in the oven rather than the microwave to keep the top from going soggy.
Nutrition
Calories: 568kcalCarbohydrates: 48gProtein: 22gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 76mgSodium: 1032mgPotassium: 1186mgFiber: 6gSugar: 5gVitamin A: 777IUVitamin C: 49mgCalcium: 526mgIron: 2mg
Tried this recipe?Go!