Gratin of lettuce and Emmentaler AOP cheese

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serves 4

  • for 1 medium-sized, flat gratin dish
  • butter for the dish

Emmentaler sauce:

  • 1 finely chopped clove of garlic
  • 1 finely chopped shallot
  • a little butter
  • 1 180 g pot of fresh cream
  • 100 g of grated, spicy Emmentaler AOP
  • salt and pepper
  • 400 g of lettuce, blanched and pressed
  • a few sprigs of cut chervil

mushrooms for garnish:

  • 80 g of sliced porcini or button mushrooms
  • cooking butter
  • 1 splash of vinegar
  • salt, cayenne pepper

Recipe source

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  1. 1 For the sauce: sauté the garlic and shallot in the butter. Add the fresh cream, heat up and melt the cheese in it. Season with salt and pepper.
  2. 2 Mix the lettuce with the chervil and spread in the buttered gratin dish. Pour on the cheese sauce and briefly gratinate in the middle of the oven, preheated to 220° C.
  3. 3 Sauté the mushroom slices on both sides in the cooking butter and season with a few drops of vinegar, salt and cayenne pepper.
  4. 4 Serve the gratin on warmed plates and garnish with the mushroom slices.

Cheese in this recipe