Four Cheese Potato Gratin – A Detailed recipe cooking. 
Photo of the dish:Anna Williams Time: 50 min. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. brown peeled potatoes, peel, cut into circles less than 0.5 cm thick.
- 1/3 Art. grated mozzarella cheese
- 1/3 Art. grated cheese Eishago
- 1/3 Art. cream cheese raclette or conte
- 1/4 Art. grated parmesan cheese
- 2 tbsp. fat cream
- 1.5 tbsp. l (75 gr.) Butter, cut into slices, and a little bit for lubrication
- 1/2 clove garlic for rubbing
- Coarse salt and freshly ground pepper
- 1/4 tsp freshly grated nutmeg
- 4 fresh bay leaves
Recipes with similar ingredients: potatoes, cheese, cream, nutmeg walnut, asyago cheese, mozzarella cheese, raclette cheese, conte cheese, laurel sheet
Recipe preparation:
- Place the baking sheet in the upper part of the oven, heat up up to 220 ° C.
- Stir in a bowl of Eishago cheese, mozzarella and raclette in a bowl.
- Rub garlic into a deep baking dish, then grease butter. Lay half the potatoes in an even layer, sprinkle 3/4 tsp salt, half chopped butter, half grated cheese mixture, season with pepper. Top out with the rest potatoes, sprinkled with nutmeg, 3/4 tsp. salt, and pepper over to taste. Then pour cream on the potatoes, add bay leaves, the remaining butter. Sprinkle with the remaining mixture of grated cheese and parmesan.
- Place the pan in the oven and bake potatoes with four cheeses until the potatoes are baked and the cheese acquires golden crust, approximately 25 min. Let stand for 5 minutes. before serving. Remove bay leaves.
