Three Cheese Salami Gratin

8 November 2017 — Dinner

3 cheese Salami Gratin


  • 700g potatoes
  • salt and pepper
  • 2 eggs
  • 50g of Comte, grated
  • 25g butter
  • 6 tomatoes, skinned and sliced
  • 1 small Onion, sliced
  • 100g Mozzarella
  • 100g Le Gruyere Switzerland AOP, sliced
  • 100g Salami, rinded and chopped
  • 2tbsp chopped fresh basil

How to make it

This rich and filling three cheese Salami Gratin is a meal in itself – ideal for a cold winters night, and uses the very best of our Alpine cheeses – Comté and Gruyère. Serve with a crisp green salad.

  • Preheat oven to 190°C
  • Boil the potatoes (in their skins) in salted water until tender (approx 20mins)
  • Drain the potatoes and leave until cool enough to handle, then peel off the skins
  • In a bowl, mash potatoes then add the eggs, Comté, salt and pepper. Mix well
  • Brush the inside of a large gratin dish with some of the butter and spoon half of the mash potato into the bottom of the dish
  • Cover with half of the tomato slices, half of the mozzarella, the sliced Gruyère, chopped onion then the chopped Salami
  • Sprinkle each later with the basil, salt and pepper to taste
  • Repeat the layer of potato, tomato, onion, cheese and salami, remembering to sprinkle with basil
  • Make sure you finish with a thin layer of potato
  • Dot with the remaining butter, then bake in oven for 25-30mins until golden brown and bubbling
  • Serve from the dish with a crisp green salad
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