Potatoes with cheese, Swiss Style

The days are now getting colder and colder – even here in Seville. This is the time for a family gathering or sitting together with friends and enjoying this great warm potato meal. Traditionally this dish was eaten directly out of the pan and comes from the mountain part of Switzerland. This dish is one of my dad’s favorites. Have a go too and let yourself warm up!

1, 2 kg potatoes

30g butter

150g Swiss Gruyere cheese, graded

2dl half and half cream

Salt, pepper, nutmeg and paprika

Boil or steam the potatoes until they are half done. (You can do that on the day before, if you like.) Let them cool off a bit to peal. Cut them in rounds. Melt the butter on medium heat in a big frying pan. Add the potatoes and press them slightly into the pan so that you have an even disc. Fry until the potatoes are golden brown. Take a plate and flip the potato disc at once. Let it brown on the other side too. Spread the cheese over the top and let it melt a bit (1-2 minutes). Add the cream and the spices according to your taste. Serve immediately in the pan with a fresh tomato salad. Enjoy!

Mom´s Apple Pie recipe from Sarah

I have my family's recipe for Homemade Apple Pie that I'd like to share on the blog

Makes at least 2 large pies (9 inch, double crust)

5 cups flour

2 cups vegetable shortening (you can substitute butter)

1 tsp sugar

1 tsp salt

1 tsp baking powder

1 TBSP vinegar

1 egg (place in 1 cup and fill w/ water)

Mix first 5 ingredients together w/fork in large bowl.  Put egg and water into small bowl, add vinegar, and beat.  Add liquid mixture to dry mixture.  Blend w/fork until dry ingredients are moistened. Use hands to finish mixing and mold into large ball.  Dough can be rolled at once....or you can chill it for at 15 minutes for easier handling.  You can also store it in the fridge for 3 days before using or freeze till ready to use.

It’s easiest when rolled between waxed paper sheets.

   

APPLE FILLING

Ffor 2 pies

1 1/2 cups sugar

1/2 cup flour

1 tsp nutmeg

1 tsp cinnamon

2 dashes salt

About 18 Cortland apples, peeled and sliced (Royal Galas also work well, any baking apple will do!)

Mix first five ingredients in a small bowl, then toss in to a bigger bowl with the sliced apples.  Assemble the pie, poking a few holes with a fork for the steam and juices to escape.  Rub a little milk on the crust for browning and put foil around the edges. 

Bake at preheated 230ºC degrees for 15 minutes.  Then turn down to 180ºC for another half hour.  Take foil off and bake another 15 to 20 minutes at 180º.  Just watch edges to make sure they don't get too burnt.