- serves 6-8 people
- preparation 20 minutes
- cooking 1 hour
- difficulty Easy level
Ingredients
- 1.5 kg potatoes (of regular shape)
- salt and freshly ground black pepper
- pinch of grated nutmeg
- 80 g butter
- 150 g Gruyère cheese, grated
- 150 g Beaufort cheese, grated
- 375 ml (1½ cups) chicken stock
Instructions
Preheat the oven to 200°C.
Peel the potatoes, cut them into 3 mm slices and place in a bowl with salt, pepper and a little grated nutmeg. Mix well together.
Generously butter a medium to large ovenproof gratin dish with one-third of the butter. Place half the potato slices neatly in the dish and top with the grated Gruyère cheese. Cover with the remaining potatoes, taking time to make a regular pattern with the slices. Sprinkle the Beaufort cheese on top and dot with knobs of the remaining butter.
Carefully add the chicken stock.
Bake in the preheated oven for 15 minutes, then lower the temperature to 150°C and cook for a further 45 minutes or until the potatoes are soft.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay. uly 2015 on SBS ONE and finishes 26 July 2015. Visit the Taste le Tour website to catch-up on episodes online, scroll through recipes or find out more about the show.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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