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Swiss-style Potato Gratin

1 teaspoon butter
1 Ib. potatos, peeled and thinly sliced in rounds
Pinch of salt and black pepper
2 cloves garlic, minced
8 oz. Raclette cheese, grated or thinly sliced
2/3 cup dry white wine
3 to 4 tablespoons milk

Preheat oven to 375  ͦ, Grease small casserole dish with butter. In medium bowl, gently toss potato slices with salt, pepper and garlic.  Place a layer of potato slices in prepared dish.  Sprinkle with generous amount of cheese. Repeat with another layer of potatoes and more cheese.  Top with remaining Potatoes.

Pour wine and milk over layered potatoes. Sprinkle the top with remaining cheese.  Cover the dish with foil and bake for 30 to 40 minutes.  Then, uncover and bake for an additional 15 to 20 mins. or until it’s top is golden brown.  Serve immediately.

From Anne Hoyt of Leelanau Cheese

353 calories (50% from fat), 20 grams fat (12 grams sat. fat), 24 grams carbohydrates, 19 grams protein. 271 mg sodium, 67 mg cholesterol, 598 mg calcium, 2 grams fiber.


Printable Recipes (adobe pdf)