Advertisement
La Râpée Morvandelle
Grated Potato and Cheese Gratin
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
This baked potato cake is a winter dish, which used to be cooked in a ‘tourtière’ with three legs so it stood firmly in hot coals. Hollow, like a saucer, the lid held more coals so the contents of the pot were cooked from above and below.
Ingredients
| butter or walnut oil |
Method
Set the oven at hot (200°C/400°F). Spread the butter in the baking dish. Grate the potatoes and drain thoroughly; to rid them of all excess moisture, squeeze them gently and pat dry with a cloth. Working quickly so that the potatoes don’t discolour, mix them with the other ingredients. Season to taste.
Spread the potato mixture in the baking dish. Bake in the hot oven for 45 minutes or