Swiss-style Potato Gratin

Ingredients

In this Swiss adaptation of the Turkish dish "Patates," we have transformed the recipe to align with the flavors and ingredients commonly found in Swiss cuisine. While the original dish may have featured Mediterranean spices and flavors, our Swiss-style Potato Gratin highlights the creamy and cheesy elements that are characteristic of Swiss cuisine. We have also incorporated traditional Swiss herbs such as thyme and nutmeg to enhance the flavor profile. We alse have the original recipe for Patates, so you can check it out.

• 1.5 kg (3.3 lbs) potatoes, peeled and thinly sliced 1.5 kg (3.3 lbs) potatoes, peeled and thinly sliced
• 200g (7 oz) Swiss Gruyère cheese, grated 200g (7 oz) Swiss Gruyère cheese, grated
• 300ml (1 1/4 cups) heavy cream 300ml (1 1/4 cups) heavy cream
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• Butter, for greasing the baking dish Butter, for greasing the baking dish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Grease a baking dish with butter.
3. 3.
   In a mixing bowl, combine the grated Swiss Gruyère cheese, minced garlic, thyme leaves, ground nutmeg, salt, and pepper.
4. 4.
   Arrange a layer of thinly sliced potatoes in the greased baking dish, slightly overlapping each other.
5. 5.
   Sprinkle a generous amount of the cheese mixture over the potatoes.
6. 6.
   Repeat the layering process until all the potatoes and cheese mixture are used, finishing with a layer of cheese on top.
7. 7.
   Pour the heavy cream evenly over the potato layers.
8. 8.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
9. 9.
   Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
10. 10.
    Allow the Swiss-style Potato Gratin to cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the dish.
• Swiss Gruyère cheese — Opt for a high-quality Swiss Gruyère cheese for its distinct nutty flavor and excellent melting properties.
• Fresh thyme leaves — If fresh thyme is not available, you can substitute with dried thyme, but use half the amount.

Tips & Tricks

• For a twist, add a layer of thinly sliced onions between the potato layers for added flavor.
• To achieve a crispier top layer, broil the gratin for a few minutes at the end of the baking time.
• Experiment with different types of Swiss cheese, such as Emmental or Appenzeller, for a unique flavor profile.

Serving advice

Serve the Swiss-style Potato Gratin as a main course accompanied by a fresh green salad or steamed vegetables. It also makes a delightful side dish for roasted meats or poultry.

Presentation advice

To enhance the presentation, sprinkle some fresh thyme leaves on top of the gratin before serving. Serve it directly from the baking dish for a rustic and inviting look.