Havarti is a semi-soft cow’s milk cheese with holes on it, everyone can taste it in the 19th century when Hanne Nielsen developed modern cheese-making in Denmark after spending enough time all over Europe to master the best techniques.
560 grams of red potatoes, cut into pieces
2 tbsp olive oil
1/4 half-and-half ( milk )
2 grated Gruyère pieces of cheese
1/4 chopped fresh basil, plus more for garnish
1/4 chopped fresh parsley, plus more for garnish
3 cloves garlic, finely chopped
3 packs fresh spinach, sliced
2 fenize tubers, remove the seeds, and thinly sliced
The first step is to prepare the oven and preheat it to 450 degrees F. Then stir in the potatoes, salt, pepper, and arrange over the casserole.
Put in the oven and bake for 25 minutes and reduce the temperature to 375 degrees F.
Beat the eggs, half-and-half, salt, Gruyère, basil, parsley, and garlic into a bowl.
Meanwhile stir the potatoes, spinach, and anesth therein, in a bowl stir until well mixed.
Then put in a 2-liter casserole and cover with foil.
Bake until the pudding hardens, and return for 5 minutes.
Lastly garnish with basil, parsley and serve warmly on the dinner table.
Keywords: gruyere cheese