Potato cheese bake
Serves 4
Ingredients
500 g peeled, floury potatoes
250 ml double cream
125 g crème fraîche
150 g grated Cheddar cheese
1 clove of garlic
Salt
Black pepper
Nutmeg
Method
Slice the potatoes thinly and mix with
2/3 of the cheese.
Grease an oven-proof dish (approx. C
30 cm) and rub with the garlic clove.
Blend together the cream, crème
fraîche, salt, pepper and nutmeg and
pour evenly over the potatoes. Scatter
the rest of the cheese over the top and
bake uncovered in the oven until
golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Bakes & gratins \ Potato gratin
\ Raw potatoes
Shelf level See display
Programme
duration
approx.
66
approx.
62
approx.
65
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function V
Temperature 170–190 180–200
Heating-up phase Normal
Shelf level 1
Duration 60–70 60–70
Tips
For a low-calorie variation, arrange
750 g sliced potatoes in an oven-proof
dish. Season with salt and pepper, and
pour over 250 ml of vegetable stock.
Bake as above. About 10 minutes
before the end of baking, scatter 3 tbsp
grated Parmesan over the top.
Savoury snacks
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