Cheese Potatoes au gratin

Name: Cheese Potatoes au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.5 kg baby potatoes; 125 g Appenzeller; 100 g medieval Gouda; 2 tablespoons (30 g) + some butter/margarine; 2 slightly heaped tbsp. flour; 400-450 ml Milk; 1 TEASPOON Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Salt; 1/2 bunch Chives

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.5 kg baby potatoes
125 g Appenzeller
100 g medieval Gouda
2 tablespoons (30 g) + some butter/margarine
2 slightly heaped tbsp. flour
400-450 ml Milk
1 TEASPOON Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Salt
1/2 bunch Chives

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Grate cheese. Melt 2 tablespoons of fat in a pot. Briefly sweat flour in it. Stir in 3/8 l water, milk and stock. Bring to the boil and simmer for about 5 minutes. Melt half of the cheese while stirring. Season to taste with pepper, nutmeg, salt if necessary
2
Quench the potatoes, peel them. Pour into a greased casserole dish. Pour sauce over it, sprinkle the rest of the cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 15-20 minutes. Wash the chives, cut into small rolls and sprinkle over the top. Serve with a green salad
3
Drink: mineral water