Appenzeller Gemuese - Baked Vegetables with Appenzell Cheese
This is a perfect accompaniment to simple grilled or roast meat or fish. Recipe courtesy of Appenzell Tourism.
Makes about 8 servings
2 pounds/1 kilo assorted vegetables such as cauliflower, broccoli, green beans, onions, and red or yellow peppers
3.5 ounces/100 grams ricotta, fromage blanc, or small-curd cottage cheese
1/4 cup/30ml whole milk
2 large eggs
Salt and freshly ground pepper to taste
1 tablespoon finely chopped flat-leaf parsley
5 ounces/150 grams Appenzell cheese, trimmed or rind and coarsely grated
1/2 pound/250 grams Yukon Gold potatoes, boiled in their skins, drained, and cooled
A 2-quart gratin dish or other baking dish, buttered
- Peel, pare, and dice the vegetables as necessary into bite-sized pieces. Bring a large pan of water to a boil and salt it. Add the vegetables and return them to a boil. Boil 1 minute and drain in a colander; set aside.
- Set a rack in the upper third of the oven and preheat to 375 degrees.
- In a large mixing bowl, whisk the ricotta with the milk and eggs. Whisk in the salt, pepper, and parsley.
- Fold in most of the Appenzell cheese, reserving a couple of tablespoons for sprinkling on top. Fold in the potatoes, followed by the mixed vegetables.
- Scrape the mixture into the prepared dish and sprinkle with the reserved cheese.
- Bake the vegetables until well browned, set, and slightly puffed, about 45 minutes.
- Cool for 5 minutes before serving.