Potatoes au gratin mozzarella gruyere

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Potatoes au gratin mozzarella gruyere

Potatoes au gratin mozzarella gruyere



Potatoes au gratin mozzarella gruyere
Potatoes au gratin mozzarella gruyere

Ingredients Potatoes au gratin mozzarella gruyere
Number of persons
-
4
+

1 kg of potatoes

250 g bacon

200 g Gruyère cheese

60 g mozzarella cheese

60 g semi-salted butter

60 g flour

75 cl milk

1 pinch of nutmeg

Pepper

Salt



Preparation Potatoes au gratin mozzarella gruyere
Total time: 30 min
Preparation time: 20 min
Cooking time: 10 min
Steam the potatoes for 10 min.
Let them cool down for a less painful peeling... during this time prepare the béchamel sauce:
Melt the butter in a saucepan, when it is melted, add the flour all at once and mix well.
Add the milk as you go along, mixing well to avoid lumps (with a hand whisk).
Lightly add salt, pepper, a pinch of nutmeg, and 100 g of Gruyère cheese.
Peel the potatoes, cut them into slices and place them in an ovenproof dish.
Fry the bacon, without adding any fat, and add it to the potatoes.
Cut the mozzarella cheese into small cubes and put them on top of the potatoes, cover with the béchamel sauce and finish with the remaining 100 g of Gruyère cheese.
Bake for about 5 to 10 min in a very hot oven or grill position.

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