Vegetable gratin from Neuchâtel

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serves 4

  • 1 gratin dish of 20 x 30 cm size
  • butter for the gratin dish
  • 1 finely chopped onion
  • 200 g of leek, cut into strips 2 cm thick
  • 1 crushed clove of garlic
  • butter for sautéing
  • 200 mL of vegetable stock
  • 200 mL of full cream
  • salt, pepper, nutmgg
  • 150 g spinach, blanched
  • 2 carrots, cut into thin slices
  • 150 g Le Gruyère AOP, freshly grated
  • 500 g potatoes, z. B. Nicola, Charlotte or Ostara, , thinly sliced
  • 20 g butter flakes
  • 50-80 g Tête de Moine AOP, ca. 16 Rosettes

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  1. 1 Sweat the onion, leek and garlic in the butter for 5 mins. on a low heat. Spread in the buttered gratin dish.
  2. 2 Pour the stock and the cream into the pan; bring to the boil, simmer for 3-4 mins. and season.
  3. 3 Scatter the spinach and baby carrots on to the onion and leek mixture; sprinkle 100 g of Gruyère AOP on to the vegetables.
  4. 4 Spread the potatoes out in the gratin dish and pour on the hot cream mixture. Sprinkle on the remaining Gruyère AOP and the butter flakes.
  5. 5 Gratinate for approx. 45 mins. in the middle of the oven, preheated to 185°C. Just before the baking is finished, lay the Tête-de-Moine AOP rosettes on the top and cover with aluminium foil.

Cheese in this recipe