Pommes de Terre Gratin Avec Chèvre et Emmental, Swiss
Recipe: #23184
March 20, 2016
Categories: Casseroles, Side Dishes, Potatoes, Swiss, Christmas, Sunday Dinner, Thanksgiving Oven Bake, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"deaghaidhrecipe"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (404.9 g)
- Calories 569.4
- Total Fat - 30.9 g
- Saturated Fat - 19.3 g
- Cholesterol - 96.6 mg
- Sodium - 1189.8 mg
- Total Carbohydrate - 41.5 g
- Dietary Fiber - 5.5 g
- Sugars - 5.2 g
- Protein - 32.6 g
- Calcium - 964.3 mg
- Iron - 1.4 mg
- Vitamin C - 20.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat Oven to 350°F.
Step 2
Slice the Potatoes in 1/4″ disks slices.
Step 3
In a sauce pot, bring the Heavy Cream and Milk to a simmer on medium heat–stirring with a wooden spoon. Do not bring it to a boil, and do not let it scald.
Step 4
Break the Goat Cheese up and slowly add it to the Milk/Cream mixture, stirring constantly and allowing it to melt. Do the same with the sour cream, butter, and mozzarella –not all at once, just in small portions, stirring as it mixes.
Step 5
After all is melted and mixed well, remove from heat.
Step 6
Line the Potato Slices in a 9×13 casserole dish. The slices should overlap like fallen dominoes. You put all the potatoes in one layer
Step 7
Sprinkle with the Herbes de Provence, salt, and pepper.
Step 8
Cover with the Cheese/Cream/Milk Mixture.
Step 9
Layer the swiss cheese slices on top, covering the entire surface.
Step 10
Bake covered for 45 min. Uncover and cook until the top begins to brown and it is bubbly on the sides.
Tips
No special items needed.
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