Potato gratin with sheep’s cheese
- August 2016
- Serves 4-6
- Hands-on time 25 min, oven time 1 hour
A great gratin makes a luxurious side dish. This French recipe uses crumbled sheep’s cheese to add even more creaminess.
- 55.9g (35.3g saturated)
- 34.8g (5.1g sugars)
Go to a good cheese shop for your sheep’s cheese. If you don’t have one near you, a soft, rinded goat’s cheese would work.
The gratin won’t be smooth like a dauphinois – it will have a more ricotta-like, lumpy texture.
Rate & review