Guest guest Posted April 18, 2009 Report Share Posted April 18, 2009 Hi Folks, Had this for supper last night and it is delicious. I am not sure if the french cheese Munster is available worldwide but perhaps you can substitute. Munster is a flat, round (approx 1 inch deep) semi hard cheese with an orange thin crust. It has quite a strong distinct flavour. Similar to Reblouchon but a bit stronger flavour. I am sure that the recipe would work with a similar substitute in your area. The amounts given are supposed to be for 4 but I think that if you have a healthy appetite it would be more for 3. Potatoe Gratin with Munster and Cumin 1¼ kilo potatoes 500 gram onions 400 ml dry white wine (traditionally Alsace wine but I use the local cheap and cheerful) 1 ripe Munster cheese 50 gram butter cumin seed salt and pepper Peel the potatoes and cut into slightly thick circles. Peel and chop the onions. Melt the butter and soften the onions without colouring them. Add the potatoes and cook for approx 15 minutes, turning to cook evenly. Add the wine, plenty of pepper and a little salt. Stir to lift residues from the bottom of the pan and tip everything into a gratin dish. Thinly slice away the crust from each flat surface of the cheese, you can leave the crust at the sides. Cut the cheese into thin slices and spread over the potatoe mix. Cover the dish with aluminium foil (not a lid) and cook in a preheated oven, 240C, for 30 to 40 mins. Until potatoe is soft and most of the wine has been absorbed. Sprinkle generously with cumin seed according to taste and serve hot. Regards, Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2009 Report Share Posted April 18, 2009 Dans un e-mail daté du 18/04/2009 15:49:26 Romance Daylight Time, oahspe2002 a écrit : Do you know what kinds of potatoes do best with your recipe? Hi Candace, I used a variety called Mona Lisa which is available in UK and here in France. It is the variety that we have just planted for this year and is classed as a good all round usage potatoe. Some of the french varieties are disgusting being either watery and mushy or too hard. I think that any general all purpose or waxy potatoe would do best. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2009 Report Share Posted April 18, 2009 Chris, sounds delicious! In my Missouri garden I have some of my potatoes I planted March 17th sprouting. I am experimenting with Pontiac Red, Kennebec, Yukon Gold, Cobbler seed potatoes and just from the grocery store-- Irish and Idaho potatoes - which are coming up as well! Do you know what kinds of potatoes do best with your recipe? Candace & family --- On Sat, 4/18/09, C259s <C259s wrote: C259s <C259s Potatoe Gratin with Munster and Cumin Saturday, April 18, 2009, 7:32 AM Hi Folks, Had this for supper last night and it is delicious. I am not sure if the french cheese Munster is available worldwide but perhaps you can substitute. Munster is a flat, round (approx 1 inch deep) semi hard cheese with an orange thin crust. It has quite a strong distinct flavour. Similar to Reblouchon but a bit stronger flavour. I am sure that the recipe would work with a similar substitute in your area. The amounts given are supposed to be for 4 but I think that if you have a healthy appetite it would be more for 3. Potatoe Gratin with Munster and Cumin 1¼ kilo potatoes 500 gram onions 400 ml dry white wine (traditionally Alsace wine but I use the local cheap and cheerful) 1 ripe Munster cheese 50 gram butter cumin seed salt and pepper Peel the potatoes and cut into slightly thick circles. Peel and chop the onions. Melt the butter and soften the onions without colouring them. Add the potatoes and cook for approx 15 minutes, turning to cook evenly. Add the wine, plenty of pepper and a little salt. Stir to lift residues from the bottom of the pan and tip everything into a gratin dish. Thinly slice away the crust from each flat surface of the cheese, you can leave the crust at the sides. Cut the cheese into thin slices and spread over the potatoe mix. Cover the dish with aluminium foil (not a lid) and cook in a preheated oven, 240C, for 30 to 40 mins. Until potatoe is soft and most of the wine has been absorbed. Sprinkle generously with cumin seed according to taste and serve hot. Regards, Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2009 Report Share Posted April 18, 2009 That does sound yummy. I wonder what the vegan substitute for the cheese would be...I'm wanting to eventually become a vegan; it's hard to do in my current living situation. In Caritate et Ratione, Christian Ambrose Wade hypatia1128 There is no murky pit of hell awaiting anyone ... Mind cannot arise alone without body, or apart from sinews and blood ... You must admit, therefore, that when then body has perished, there is an end also of the spirit diffused through it. It is surely crazy to couple a mortal object with an eternal... -- Lucretius, quoted in 2000 Years of Disbelief, by James A. Haught Receive a FREE vegetarian starter kit and a FREE DVD at VegetarianStarterKit.com Got beer? I prefer Guiness. --- On Sat, 4/18/09, C259s <C259s wrote: > C259s <C259s > Potatoe Gratin with Munster and Cumin > > Saturday, April 18, 2009, 7:32 AM > Hi Folks, > > Had this for supper last night and it is delicious. I am > not sure if the > french cheese Munster is available worldwide but perhaps > you can substitute. > Munster is a flat, round (approx 1 inch deep) semi hard > cheese with an > orange thin crust. It has quite a strong distinct flavour. > Similar to > Reblouchon but a bit stronger flavour. I am sure that > the recipe would work with a > similar substitute in your area. The amounts given > are supposed to be for 4 > but I think that if you have a healthy appetite it > would be more for 3. > > Potatoe Gratin with Munster and Cumin > > 1¼ kilo potatoes > 500 gram onions > 400 ml dry white wine (traditionally Alsace wine but > I use the local > cheap and cheerful) > 1 ripe Munster cheese > 50 gram butter > cumin seed > salt and pepper > > Peel the potatoes and cut into slightly thick circles. Peel > and chop the > onions. Melt the butter and soften the onions without > colouring them. Add the > potatoes and cook for approx 15 minutes, turning to cook > evenly. Add the > wine, plenty of pepper and a little salt. Stir to > lift residues from the > bottom of the pan and tip everything into a gratin > dish. Thinly slice away the > crust from each flat surface of the cheese, you can > leave the crust at the > sides. Cut the cheese into thin slices and spread > over the potatoe mix. > Cover the dish with aluminium foil (not a lid) and > cook in a preheated oven, > 240C, for 30 to 40 mins. Until potatoe is soft and > most of the wine has > been absorbed. Sprinkle generously with cumin seed > according to taste and > serve hot. > > Regards, > Chris > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2009 Report Share Posted April 19, 2009 Vegan substitute for the cheese? Vegan cheese, of course Best, Pat --- http://www.vegandonelight.com/spice http://beanvegan.blogspot.com http://river-rambles.blogspot.com " As long as you derive inner help and comfort from anything, keep it. " Mahatma Gandhi. ________________ Ask a question on any topic and get answers from real people. Go to Answers and share what you know at http://ca.answers. Quote Link to comment Share on other sites More sharing options...
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