Cheese-Vegetable-Wähe Swiss Style

Name: Cheese-Vegetable-Wähe Swiss Style
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g Gouda cheese; 400 g Flour; 200 g cold butter; 1/2 TEASPOON Lemon juice; 150 g Fresh cream; 7-10 Tbsp Salt; 450 g Carrots; 2 (approx. 400 g) Courgette; 750 g Potatoes; 2 Onions; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 100 g Gruyère and Emmental cheese; 400 ml Milk; 3 Eggs (size M); 200 g firm sour cream (10 % fat); 7-10 Tbsp freshly grated nutmeg; 3-4 Tbsp Breadcrumbs; 4-5 Stem(s) Parsley; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g Gouda cheese
400 g Flour
200 g cold butter
1/2 TEASPOON Lemon juice
150 g Fresh cream
7-10 Tbsp Salt
450 g Carrots
2 (approx. 400 g) Courgette
750 g Potatoes
2 Onions
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
100 g Gruyère and Emmental cheese
400 ml Milk
3 Eggs (size M)
200 g firm sour cream (10 % fat)
7-10 Tbsp freshly grated nutmeg
3-4 Tbsp Breadcrumbs
4-5 Stem(s) Parsley
7-10 Tbsp Flour
7-10 Tbsp Cling film
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Grate the gouda finely. Put 350 g flour, butter in pieces, lemon juice, crème fraîche, 1 teaspoon salt and cheese into a mixing bowl and knead with the dough hooks of a hand mixer. Then knead on a floured work surface with your hands to a smooth dough.
2
Wrap in cling film, chill for about 1 hour.
3
Meanwhile peel the carrots, possibly wash and dice them. Clean, wash and chop the zucchini. Peel, wash and chop the potatoes. Peel and chop the onions. Heat the oil in a large pan.
4
Fry the potatoes for about 10 minutes while turning them.
5
Add the carrots, onions and courgettes and fry for another 5-8 minutes while turning. Season with salt and pepper, remove from the pan and drain on kitchen paper.
6
For the sauce, grate the Gruyère and Emmental finely. Mix 50 g flour and milk well in a saucepan. Bring to the boil while stirring and simmer at low heat for 4-5 minutes. Stir in grated cheese, remove pot from heat.
7
Mix eggs and sour cream. Pour into the pot and stir until smooth. Season vigorously with salt, pepper and nutmeg. Roll out the dough on a floured work surface to a circle (approx. 40 cm Ø).
8
Place in a greased sewing form (30 cm Ø, edge height 5 cm) and press down. Prick the bottom several times with a fork and sprinkle with breadcrumbs.
9
Spread the potato and vegetable mixture evenly on top and pour the cheese sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lower shelf for 40-45 minutes.
10
After about half the baking time, cover carefully with aluminium foil.
11
Wash parsley, shake dry and chop finely. Remove from the oven, place on a cake rack and leave to rest for 10-15 minutes. Remove from the pan, arrange and sprinkle with parsley. Serve with crème fraîche sprinkled with cheese.