Potato and Cheese Gratin

Today I propose a side dish able to bring together even those who do not particularly love vegetables: potato and cheese gratin. In fact, potatoes, cooked in a thousand ways, are always popular with diners. Let's discover my interesting version of potatoes au gratin!

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Identity Card of the Recipe

• 135 KCal Calories per serving

• Ingrediants

  • 1 Kg of potatoes
  • 250 g of Fontina cheese
  • 30 g of grated Parmesan cheese
  • Q.b. of salt
  • Q.b. of pepper
  • 1 grated nutmeg
  • 200 ml of water
  • 3 tablespoons of extra virgin olive oil
  • 20 g of breadcrumbs

  Materials Needed

  • Vegetable peeler
  • Manual or electric grater
  • Rectangular pan with dimensions of 30 X 20 cm
  • Bowl
  • Wooden spoons
  • Baking paper

  Preparation

  1. Grate the Fontina cheese (or another stringy cheese) with the electric or manual grater. Alternatively, blend the cheese.
  2. Grate the parmesan cheese and set aside.
  3. Peel the potatoes and dip them gradually into a bowl with plenty of water to avoid turning them black.
  4. Then grate the potatoes using a hand or electric mandolin with large holes: you will have to obtain a potato julienne.
  5. Preheat the oven to 200 ° C.
  6. Combine the grated potatoes in a bowl, season with salt, pepper and nutmeg. Mix the potatoes with the grated parmesan, mixing everything with a wooden spoon.
  7. Line a 30 x 20 cm rectangular pan with parchment paper, then fill with half the potatoes and stuff with the flaked fontina cheese. Level the cheese with a spatula to create an even layer.
  8. Cover the cheese with the remaining potatoes and level.
  9. Pour about 200 ml of hot water over the potatoes.

  What is the water used for?
  The water is useful to facilitate the cooking of the potatoes and to avoid that they remain hard inside.

  10. Pour 3 tablespoons of extra virgin olive oil on the surface of the patty.
  11. Finish with breadcrumbs, then bake at 200 ° C for about 30 minutes. After 30 minutes, brown the surface using the oven grill function.
  12. Remove the potato pie from the oven, allow to cool, cut into squares and serve.

  Alice's comment - PersonalCooker

  This potato gratin is delicious! I advise you to wait 10 minutes before serving it, so that the cheese hardens slightly: only in this way will you be able to make perfect portions!

  Nutritional values ​​and Health Comment on the recipe

  The Cheese Potato Gratin is a low-calorie food; however, it is too energetic to serve as a simple side dish. Calories essentially come from lipids, followed by carbohydrates and finally proteins. The fibers are present in medium quantity and the cholesterol is not excessive; fatty acids are predominantly unsaturated.
  Cheese Potato Gratin is not suitable for the diet of gluten intolerant and lactose intolerant.
  The average portion, when used as a side dish, is about 100g (135kcal).