Provençal potatoes recipe au gratin with lactose free gouda cheese


There's no question that potatoes are the queens of side dishes. In the past they were a product despised by the higher classes and considered a popular food, but today they triumph at the tables of the world. The versatility they offer allows us to play with them without getting bored, and today I propose you some simple Provençal au gratin potatoes with lactose-free gouda cheese, different from the also delicious recipe for gratin potatoes with vegetables and Emmental cheese that my partner brought us.

The key to this recipe is to get the potatoes slightly crisp so that they contrast with the flavor and texture of the melted gouda cheese. To do this you have to cut them into finite slices, which also speeds up the necessary cooking time. Provencal herbs add a delicious aromatic touch that makes this dish a great garnish on any menu.

Ingredients for 2 people

  • 200 gr of medium potatoes, extra virgin olive oil, 1 tablespoon of Provencal herb mix, granulated garlic, coarse salt, black pepper, 1/2 glass of lactose-free Kaiku milk, lactose-free Gouda Kaiku cheese.

How to make Provençal gratin potatoes with lactose-free gouda cheese

Preheat the oven to 180ºC and grease a dish with olive oil.

Wash and peel the potatoes. Cut them into slices of about half a centimeter. Distribute them in two layers on the source. Sprinkle with a drizzle of oil, season and season with Provençal herbs and granulated garlic.

Bake for about 20 minutes, until the potatoes start to brown. Pour the glass of lactose-free Kaiku milk on top and top with several slices of lactose-free Gouda cheese. Season with a little more pepper.

Bake with the oven grill for about 10 minutes, until the cheese is well melted and the juices are bubbling.

Processing time | 1 hour
Difficulty | Easy


Handling the source with care, as we could burn ourselves, we will serve these potatoes au gratin à la Provençal with lactose-free gouda cheese immediately. It is a very comforting garnish perfect for these colder days, as it is better to taste it freshly made, very hot. It goes especially well with roast meat or fish dishes, or even a stew with a good sauce.

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Liliana Fuchs is a young woman from Murcia who moved to Madrid after graduating in Art History. Years ago he was detected lactose intolerance but that has not prevented him from continuing to enjoy one of his passions, rich and healthy cooking. She is currently editor at Directo al Paladar

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