Jura gratin with morbier


  • 1 kg of special gratin potatoes (agata, nicola, almond, etc.)
  • 2 liters of vegetable broth
  • 300 g of morbier
  • 100 g fresh cream
  • 2 heaping tablespoon(s) of mustard
  • 2 large onions
  • olive oil

  • 15 cl of white wine
  • 3 slices of white ham
  • butter


  1. Bring the vegetable stock to a boil. Peel the potatoes. Using a mandolin, cut them into slices approximately 3 mm thick and cook them for 20 minutes in the broth. Cut the morbier into thin slices. Mix the cream and mustard. Peel the onions and chop them finely.

  2. In a pan, heat 2 tbsp. tablespoon of olive oil. Add the chopped onions and brown them for 10 minutes. Add the wine and continue cooking for 10 minutes.

  3. Preheat the oven to 200°/th. 6-7. In a buttered gratin dish, spread a layer of potatoes, add the ham, onions, half of the cream-mustard mixture and half of the morbier. Repeat the operation and bake for around 30 minutes until the gratin is golden brown.

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