150g grated Appenzeller Surchoix
1kg of vegetables (carrots, broccoli, cauliflower, etc ...)
250g Potato cooked with skin
100g cottage cheese (fresh cheese)
Salt and pepper
Butter for the baking dish
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.