Oven-Baked Gratinated Potatoes

Ingredients

• 6 pieces Potatoes (medium size, firm-fleshed)
• 200 g Cheese (Gouda and Cantal) (grated)
• 1 bunch Green onion (separate white and green parts)
• 3 cloves Garlic (grated)
• to taste pinch Salt (fine salt)
• 2 tbsp Olive oil (for the pan)
• 4 tbsp Sour cream (at room temperature)
• to taste pinch Pepper (ground black)
• 3 sprigs Chives (chopped)

Instructions

1. Prepare the vegetables and cheese

   Chop the chives, separate the white and green parts of the green onions, grate the Gouda and Cantal cheese, then grate the garlic.

   Time: PT5M

2. Sauté the onions

   Heat the pan, add the olive oil, then sauté the white part of the green onions until they become translucent. Add the green part, stir and remove from heat.

   Time: PT5M

3. Prepare the potatoes

   Wash the potatoes, cut them in half lengthwise and hollow out the center leaving about 1 cm of edge so the shell stays solid.

   Time: PT5M

4. Mix the filling

   In a bowl, combine the cooked onions, salt, grated garlic, chives, sour cream, grated cheese and the reserved potato flesh until you obtain a homogeneous paste. Add pepper and mix one last time.

   Time: PT5M

5. Preheat the oven

   Preheat the oven on grill mode to 260°C.

   Time: PT10M

   Temperature: 260°C

6. Stuff the potato shells

   Fill each potato shell with the filling, then lightly sprinkle additional grated cheese on top.

   Time: PT5M

7. Bake

   Place the stuffed potatoes in the oven and bake until the top is nicely golden and gratinated, about 15 minutes.

   Time: PT15M

   Temperature: 260°C

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Cheese (Gouda and Cantal): Emmental, Cheddar
• Instead of Green onion: shallots, chives
• Instead of Garlic: garlic powder
• Instead of Salt: sea salt
• Instead of Olive oil: sunflower oil
• Instead of Sour cream: heavy cream, Greek yogurt
• Instead of Pepper: white pepper
• Instead of Chives: flat parsley

Equipment Needed

• Chef's knife
• Cutting board
• Cheese grater
• Pan
• Mixing bowl
• Wooden spoon
• Baking sheet or ovenproof dish
• Oven
• Melon spoon (or small spoon)

Critical Steps — Do Not Skip

• Sauté the onions until translucent
• Hollow out the potatoes leaving a border of about 1 cm
• Preheat the oven to 260°C on grill mode
• Bake until the cheese is well gratinated

Chef Tips from the Video

• Use a blend of cheeses (Gouda, Cantal, Emmental) for deeper flavor.
• Lightly sprinkle paprika or Espelette pepper before baking for a touch of color and heat.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, 2 to 3 days.

Freezer: Can be frozen up to 1 month, well covered to prevent freezer burn.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling ahead and keep it refrigerated 24 h before cooking.
• Potatoes can be parboiled in water for 5 minutes to save time.