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

  1. 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.
  2. Set a rack in the upper third of the oven and preheat to 375 degrees.
  3. In a large mixing bowl, whisk the ricotta with the milk and eggs.  Whisk in the salt, pepper, and parsley.
  4. 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.
  5. Scrape the mixture into the prepared dish and sprinkle with the reserved cheese. 
  6. Bake the vegetables until well browned, set, and slightly puffed, about 45 minutes.
  7. Cool for 5 minutes before serving.