Potato Gratin Vosges Style (with Munster Cheese)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 300 g cheese (Munster)
- 200 ml crème fraîche liquide (liquid, alternatively H-whipped cream)
- 100 ml white wine, drier
- 2 medium onion (s)
- 1 medium clove garlic (s)
- 1 teaspoon spice mixture (coriander, allspice, nutmeg, black pepper), ground in a mortar
- 150 g bacon (not smoked), finely diced
- 50 g butter
- salt and pepper
- Olive oil or sunflower oil
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and slice them thinly. Peel the onions and cut into fine rings. Finely dice the bacon. Brown everything briefly and vigorously in olive or sunflower oil in a large pan with the spices. Then put 2/3 of it in a buttered casserole dish (it is best to use an enameled mold). Cut the Munster into 1 cm thick strips and spread over the layer. Spread the rest of the potato mixture (a thin layer) over it. Mix crème fraiche liquide (* see also note) or cream and white wine and, if you like, salt and pepper and pour over the cheese. Everything must be well moistened, otherwise it will be too dry. Spread the remaining butter in flakes over it.
- Cook in a preheated oven at 220 ° C - 230 ° C for approx. 50 minutes. The gratin must be well gratinated and well done.
- Serve with a green salad.
- You can also vary the recipe by spreading the Munster on the potatoes at the end. The taste is then stronger.
- This dish was the culmination of a long hike in the Vosges!
- * Note: you can also dilute normal crème fraiche with a little milk.
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