Gruyère cheese potato croutons with yoghurt dressing

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serves 4

  • 100 g of grated spicy Gruyère
  • 1 egg
  • 2 tbs of cream
  • 4 waxy potatoes
  • freshly grated nutmeg
  • freshly ground black pepper
  • 2 kohlrabi, peeled and cut into sticks
  • butter
  • head lettuce, cress, purslane, and rocket: a handful of each

yoghurt dressing:

  • 1 natural yoghurt
  • 1 tbs of apple vinegar
  • 1 tsp of mustard
  • salt and pepper

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  1. 1 Mix the cheese with the egg and cream and allow to stand.
  2. 2 Boil the potatoes; allow to cool and then peel and slice. Spread out on baking paper lining in a baking tin and season with nutmeg. Put some cheese mixture on each slice of potato. Gratinate in the oven, preheated to 220°C. Grind on some black pepper.
  3. 3 In a covered pan, sauté the kohlrabi in butter and a drop of water until soft. Remove the lid and reduce the liquid to a small quantity. Swirl the kohlrabi around in the pan.
  4. 4 Thoroughly mix all the ingredients for the yoghurt dressing.
  5. 5 Serve the potato croutons and the kohlrabi on plates. Dribble the yoghurt dressing on the salad and serve at the same time.

Cheese in this recipe