I’ve tried a few variations of the traditional potato gratin. You can find some of them here in my cookbook. This is the fastest.

Ingredients

  • 700 grams of potato (I like the cooking parties)
  • 200 grams of feta cheese
  • 2 tablespoons of cream cheese
  • 100 grams of Emmentaler (grated)
  • Margarine (for the mold)
  • Breadcrumbs (for the pan)
  • salt
  • Black pepper
  • Oregano (dry)
  • Basil (dry)

Preparation of the potato gratin

  1. Brush the mold with margarine and distribute the breadcrumbs evenly.
  2. Peel the potato and cut into thin slices (approx. 0.4 cm).
  3. Cover the first layers with potatoes.
  4. Spread the feta cheese over the potatoes.
  5. Another layer of potato and then herbs, salt and pepper.
  6. Spread the cream cheese on top and then the grated Emmentaler.
  7. Cover with aluminum foil and bake for 80 minutes at 200 degrees.
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