Switzerland · Plant-based · No. 225
Swiss Cheese & Potato Bake
Swiss dinner for one, on the table in 22 minutes. Vegetarian. About 600 kcal and 21 g protein.
Per portion
600kcal
21 gProtein
45 gCarbs
37 gFat
Calories from protein 14%, carbs 30%, fat 56%. Estimated from the ingredients.
Roughly £1.60 a portion.
Veg
Method
- 1
Squeeze excess moisture from the grated potato, then mix in a pinch of salt.
- 2
Melt the butter in a frying pan and press in the potato, cooking over medium heat for 6–7 minutes until golden underneath.
- 3
Flip carefully, scatter the cheese over the cooked side, cover with a lid and cook for 5–6 minutes more until golden underneath and the cheese has melted.
- 4
Grind over some black pepper, then serve with the salad leaves dressed with the oil, vinegar and a pinch of salt.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/swiss-cheese-and-potato-bake/
