Potato gratin with cheese and cașcaval

Name: Potato gratin with cheese and cașcaval
Ingredients: 6-7 fairly large potatoes; 1500 ml water; 1 teaspoon salt; 4 eggs; 125 g Greek yogurt; 125 g telemea; 1/2 teaspoon ground pepper; 150 g Delaco de Senviș cheese; 20 g butter; 1 egg

Salad - Potato gratin with cheese and cașcaval by Anaida N. - Recipia

For potato gratin with cheese and cașcaval, the potatoes are boiled for 15 minutes, then layered and lightly browned in the oven. I choose floury potatoes and even slices; telemea, Greek yogurt and eggs bind the layers, while the cașcaval melts on top. Prep: 20 minutes. Cook: 40-45 minutes. Rest: 10 minutes. Total time: 70-75 minutes. Serves: 4. Approximately 610 kcal and 30 g protein per serving.

Ingredients

6-7 fairly large potatoes
1500 ml water
1 teaspoon salt
4 eggs
125 g Greek yogurt
125 g telemea
1/2 teaspoon ground pepper
150 g Delaco de Senviș cheese
20 g butter
1 egg

Preparation

1. Peel the potatoes, rinse them and cut into slices about 5 mm thick. Put them on to boil in 1500 ml water with 1/2 teaspoon salt; once the water comes to a boil, cook for 15 minutes, until the slices are tender but still hold their shape. 2. Drain the potatoes and leave them to cool for 10 minutes. 3. Beat 4 eggs with the Greek yogurt, 1/2 teaspoon salt and the pepper. Crumble the telemea with a fork and stir it into the bowl. 4. Butter an ovenproof earthenware dish. Arrange a layer of potatoes on the bottom, then spread over a third of the mixture and sprinkle with a third of the 100 g finely grated cașcaval. Keep alternating the potatoes with the remaining two thirds of the mixture and the 100 g cașcaval, then finish with a layer of potatoes. 5. Beat the remaining egg and pour it over the top. Bake in the oven preheated to 180°C for 20 minutes, until the top starts to brown. 6. Take out the dish, sprinkle over the remaining 50 g cașcaval and bake for another 5-10 minutes, until the cașcaval melts.

Notes

Choose floury potatoes that are similar in size; the slices will cook more evenly. If they’re very large, cut them lengthwise before slicing so they fit the dish well. Telemea can be salty, so taste it before measuring the salt for the mixture. I set aside about 75 minutes before the meal, including boiling and the two trips to the oven. When served, the dish is reminiscent of a potato pudding, with layers of cheese between the slices. Store leftovers in a covered dish in the fridge for up to 3 days. You can replace the 150 g cașcaval with 150 g low-moisture mozzarella. Contains dairy and eggs. Serve with a simple green salad.