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Potato gratin with kefir cheese
Potato gratin is a warm dish that fits well into a rainy or snowy days to warm us up. We made a twist on this recipe by adding some kefir cheese and made it even more nutritious.
- 1 kg (35 oz) potatoes
- 250 ml (8 oz) cream
- 300 g (10 oz) kefir cheese, medium-drained
- 1 garlic clove
- 30 g (1 oz) butter for a dish
- 50 g (2 oz) grated cheese (Swiss Emmental type)
- nutmeg, salt, pepper
Potato gratin preparation steps
Turn the oven on to 200 °C (390 °F). Peel the potatoes and cut them into thin slices. Wash potatoes before cutting them into slices, and not after, to keep their starch. Combine cream and kefir cheese. Peel the garlic and rub with it a gratin dish, then butter it. Layer the potatoes in the dish, pouring the cream mixture and seasoning with salt, pepper and nutmeg between each layer. The potatoes should be just enough covered. Do not fill up to the top to avoid overflows in the oven. Sprinkle the surface with grated cheese.
Bake in the oven for about 1 h 30, until the potatoes are smooth, have absorbed the cream and the top is golden brown.
Enjoy potato gratin with fresh green salad.
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