Serves 4 people
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150g grated Appenzeller Surchoix
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1kg of vegetables (carrots, broccoli, cauliflower, etc ...)
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250g Potato cooked with skin
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100g cottage cheese (fresh cheese)
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1,5dl milk
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chopped parsley
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2 eggs
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Salt and pepper
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Butter for the baking dish
Recipe:
Cut the vegetables into medium-sized pieces. Cook in boiling salted water, they should remain crisp. Drain them well.
Peel the potatoes and grate them finely.
Mix the potatoes with cottage cheese, Appenzeller Surchoix, milk and eggs, and season.
Add the vegetables and parsley into the preparation, pour into a buttered gratin dish.
Bake the gratin in a hot oven (200° C) for 50 to 60 minutes and serve immediately.
Tips: Serve the gratin with a meat seared to perfection.