);

Potato Gratin with Comté

Google+ Pinterest LinkedIn Tumblr +

There are hundreds of potato gratin recipes – this one is made with Comté, a French cheese made with raw milk. It’s similar to Gruyère in that it is a hard cheese and they look similar, but Comté is milder and has a nutty flavour. It melts well so it’s perfect for this dish. Use a shallow metal or porcelain gratin dish or a small cast-iron skillet or frying pan. (It’s worth buying one especially for gratins if you make them frequently.)

Serves 4 as a side dish, 2 as a main course with a salad

Ingredients

50g butter
3 large potatoes, peeled and sliced into thin coin shapes
2 garlic cloves, finely chopped (before you chop them, use one cut clove to rub the buttered dish)
2 shallots, chopped finely
3 inch piece of Comté, rind removed and cut into small cubes
Salt and black pepper

Instructions 

1. Grease the baking dish with half the butter.

2. Layer the potatoes, garlic, shallots and cubes of cheese in the dish. Sprinkle each layer with a little salt and pepper and finish with cubes of Comté on top.

3. Dot the rest of the butter on top.

4. Bake in a preheated oven at 180C/350F/Gas 4 for an hour until the cheese is golden and bubbling and the potatoes are soft all the way through when you pierce them with a sharp knife.

(When you’re serving the gratin, make sure to keep the crunchy brown bits on the bottom of the gratin pan for yourself – after all, you’ve done all the hard work making it).

 

Photograph © foodpixies.com

Share.

Comments are closed.