Cheese-Potato Gratin

This recipe actually sounds pretty tasty.

I will confess, as an American, I have no clue what quantity a "dag" is. And I haven't dealt with metric measurements since taking chemistry in college. But hey, cooking isn't about exact measurements, right? Unless you are Kalkstein. Provencal herbs to me suggests, head out to the garden, grab some... well, OK, the thyme is doing pretty good, so... Provencal herbs = thyme. Otherwise, I'd probably just grab my trusty Old Bay Seasoning, and throw in some garlic, and I'm good to go.

Ingredients:

1. 1 kg of potatoes
2. 0,5 kg of cottage cheese
3. 30 dag of hard cheese
4. two big onions
5. alternatively 15 dag of ham or smoked bacon
6. Provencal herbs
7. salt, pepper
8. cooking oil

Preparation:

Peel the potatoes, boil the till they’re tender, drain and leave to cool. Next cut them into thick slices. Mash the cottage cheese with a fork and mix with herbs, salt and freshly grated pepper. Grate the hard cheese. Peel the onion and cut into half-slices. For meat version: dice the ham and bacon and stir-fry. Next stir-fry the onion on the oil, till it turns brown. Put everything in layers into ovenware. Put the potatoes on the bottom, next cottage cheese, onion, ham and hard cheese. Then again the same layers. The hard cheese should crown the work (alternatively you could mash the potatoes and mix all the ingredients together ant put them into ovenware). The prepared dish put into oven, heated to 200 centigrade, for 15-20 minutes, until the cheese gets brown.

Serving Suggestion:

Cut the gratin into 4 pieces and serve on plates. You can sprinkle it with chopped parsley or chives. Bon appétit!

Recipe by Kasia Kuczynska, Designer

PS: CDProjeckt RED also included photographs of their developers in the kitchen. Unlabled. So I'm going to, when I put the photos up, take a wild guess as to which photo goes with which recipe. Should be interesting.