Alpine potato gratin with melted cheese and white wine. Swiss style.
Ingredients
Scale
Measurement units
- 2 ½ lb potatoes, sliced
- 8 oz Beaufort or Gruyère, grated
- 1 ½ cup chicken broth
- ½ cup dry white wine
- 3 tbsp butter
- 2 cloves garlic
Ingredients
Scale
Measurement units
- 2 ½ lb potatoes, sliced
- 8 oz Beaufort or Gruyère, grated
- 1 ½ cup chicken broth
- ½ cup dry white wine
- 3 tbsp butter
- 2 cloves garlic
Instructions
Prep the potatoes
Peel 2.5 lbs waxy potatoes. Slice 1/8 inch thick on a mandoline. Don't rinse - you want the starch.
Ingredients
- potatoes, sliced (2 lb)
- garlic (2 cloves)
Layer the components
Rub a baking dish with garlic, then butter. Layer potatoes with 1.5 cups grated Gruyere, seasoning each layer with salt, pepper, and nutmeg.
Ingredients
- white wine (½ cup)
- chicken broth (1 cup)
Deglaze the pan
Mix 1 cup chicken broth with 1/2 cup white wine. Pour over potatoes. Dot top with 2 tbsp butter.
Ingredients
- beaufort cheese (1 cup)
- butter (2 tbsp)
In the oven
Bake at 350F for 60-75 minutes until potatoes are tender, liquid is absorbed, and top is golden and bubbly.
Before you cook
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