Cheese potatoes
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Unadulterated cheese potatoes get their full flavour from mozzarella, which adds texture, and emmental, which adds depth.
Ingredients for six
1,5 kg of floury potatoes 1 ball of mozzarella 200g grated emmental 1 dl cream 3 dl drinking milk 4 tbsp olive oil 1 tsp white pepper 2 tsp salt Tip: Cheese fries and especially cream will bubble up when fried, so be sure to reserve a casserole dish with fair edges. Peel and slice the potatoes. Slice myös mozzarella as thinly as you can. Put the oven on 200C. Toss the potatoes in a generous amount of olive oil and place half in the baking dish. Spread emmental grated cheese on the top. Drain a couple of handfuls of potatoes and place the rest in the baking dish. Place a layer of mozzarella slices on top and top with a layer of potatoes. In a bowl, mix the cream, milk, pepper and salt. Pour the cream and milk over the whole mixture. Press the potato bed firmly into the baking dish. Bake the cheese potatoes first under foil for 30min / 200C. Remove the foil and bake for 20 to 30min. Test with a stick that the cheese fries are cooked.
