61. Kartoffelgratin with Gemischter Salat

Name: 61. Kartoffelgratin with Gemischter Salat
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: French, European, Mediterranean
Ingredients: 1kg potatoes, evenly sliced into 3mm slices; Generous Pinch of salt; Pinch black pepper; Freshly ground nutmeg; 40g butter; 150g Gruyère cheese; 150mg Emmental cheese; 100ml white wine; 200ml chicken-style stock; 1/2 iceberg lettuce, cut or torn into small pieces; 200g cherry tomatoes, quartered; 5 radishes, finely sliced; 1 cucumber, finely sliced; 1 capsicum, finely sliced into 3cm lengths; 2 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tsp honey; 1 tsp whole grain mustard; Pinch salt; Pinch black pepper

5 steps

Prep:20minCook:1h 40min

The mixed salad really can be anything - just make sure there’s lots of colour and variety! I use these cheeses because they have great flavour and are available to me, however anything that melts well would do nicely.

Updated at: Thu, 17 Aug 2023 06:41:09 GMT

Ingredients

4 servings

Instructions

Step 1

Preheat the oven to 200 degrees.

Step 2

Grate the cheeses coarsely, and mix them together. Mix the potatoes together with a pinch of salt, pepper and nutmeg.

Step 3

Generously butter an oven-proof dish, using approximately half of the butter. Neatly layer half of the potatoes in the pan, then arrange half the grated cheese over them, then arrange the remaining potato over the top. Carefully pour the wine and stock over the potato, then add the remaining cheese, then daub the remaining butter over the top.

Step 4

Cook the gratin for 15 minutes at 200 degrees, then a further 85 minutes at 160 degrees until the potatoes are soft.

Step 5

While the potatoes are cooking, prepare the salad ingredients and mix together the dressing. When the gratin is cooked, allow to cool for 5 mins for serving with the dressed salad.