Recipe Gallery

Luxembourgish Potato Gratin

This Luxembourgish gratin was featured in the Kichechef cookbooks in the early 2000s – combining potatoes with Luxembourgish Kachkéis cheese, bacon and cream.

For my Anne’s Retro Kitchen series on RTL, I’m recreating these recipes in my own kitchen exactly as they were — and seeing if they still hold up today.

In 2002, chef Maischi Tibesart made a Luxembourg-inspired potato gratin on TV! A proper calorie bomb that’s still as tasty today as it was back then! Serve with a fresh green salad!

Watch me (and Maischi Tibesart) make this recipe here on RTL Play.

Find more retro recipes here in my recipe archive.

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Ingredients

Serves 6

2kg waxy potatoes
20g goose fat or butter
500ml milk
15g butter
1 log Kachkéis (250g)
1 egg yolk
100g bacon lardons
150ml cream
50g Swiss cheese, grated
salt, pepper, nutmeg

Method

Peel the potatoes and cut them into thin slices (about 3 mm thick).

Place them in a pot with the milk. Season with salt, pepper and a little nutmeg, then simmer for about 5 minutes.

Meanwhile, melt the butter in a small saucepan. Add the Kachkéis with about 50 ml water and melt gently over low heat. Take off the heat and stir through the egg yolk.

Fry the lardons in a little goose fat until they start to colour.

Preheat the oven to 180°C fan.

Grease a gratin dish with goose fat or butter.

Layer half of the potatoes with their milk into the dish. Pour over half of the cream and sprinkle with half of the grated cheese. Add the melted Kachkéis mixture, then top with the remaining potatoes, cream and cheese.

Scatter the lardons over the top.

Bake for about 50 minutes, keeping an eye on it and covering with foil if the lardons become too dark.

Serve with a salad.