Le Gruyère AOP baked potatoes

15' 30'

The potato, a wonderful and extremely versatile tuber. For thousands of years, it has served as one of humanity’s basic foods, most recently as mashed potato, gratin, salad and, probably the most popular variant, as French fries. We’ve known the tuber since we were little, and are amazed at how different it can taste in each dish. Even in professional cuisine, the potato is a popular component, and I have been able to prepare it in many different variations. I have opted for a variant that is also widespread and popular – potato with cheese. Whether in Raclette, au gratin, in gratinated Rösti – a combination of potato with cheese always hits the spot. In my dish, I want to highlight the perfection of simplicity with the two main ingredients. Who can resist crispy browned Le Gruyère AOP, accompanied by succulent herbs and fresh lemon zest? I am sure that this will please everyone at the table, young and old alike.

Stéphanie Zosso

Ingredients for

4

Note

Attention changement nombre de personnes

Le Gruyère AOP baked potatoes

  • 600 g
    Charlotte potatoes
  • 200 g
    Gruyère AOP
  • 20 g
    butter
  • 5 g
    of thyme
  • 10 g
    chives
  • 5 g
    of parsley
  • 1 pinch
    of pepper
  • 1 pinch
    of salt
  • 1 pinch
    freshly grated nutmeg
  • 10 ml
    zest of lemon
  • 5 g
    rosemary

Preparation

Le Gruyère AOP baked potatoes

  1. Wash the potatoes thoroughly and halve them lengthwise.
  2. Grate the Gruyère AOP directly on the baking tray, sprinkle with finely chopped rosemary and thyme on top and season.
  3. Spread the potatoes on top with the cut surface facing downwards, and season again from above.
  4. Spread the butter in flakes on the potatoes and cook in the oven at 180°C until the cheese is nice and crispy.
  5. Just before serving, garnish with lemon zest, chives and fresh parsley.

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