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Pommes de Terre Gratin Avec Chèvre et Emmental, Swiss

Here's how you make Pommes de Terre Gratin Avec Chèvre et Emmental, Swiss
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  • Servings: 6
  • Prep: 9m
  • Cook: 75m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 48 to 50 ounces potatoes (6 large russets, sliced, clean, skin-on)
  • 1/4 pound goat cheese (Chèvre, cubed at room temperature)
  • 1/2 pound mozzarella cheese, shredded
  • 1 cup heavy cream
  • 1 cup milk
  • 4 ounces sour cream (1/2 cup)
  • 1 tablespoon butter
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon salt
  • 1/2 teaspoon pepper (to taste)
  • 1/2 pound Swiss Cheese (sliced thin, Emmental if you have it)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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