A melt-in-your-mouth potato gratin with cancoillotte cheese, garnished with cornichons and fresh chives.
Ingredients
- 8 pieces Potatoes
- 250 g Cancoillotte cheese
- 6 pieces Cornichons
- 1 bunch Fresh chives
- to taste Salt
- to taste Black pepper
Method
- Peel and wash the potatoes.
- Cook them in boiling salted water until fork-tender.
- Preheat the oven to medium heat and lightly butter a baking dish.
- Once the potatoes are cooked and cooled, cut them into slices or cubes.
- Arrange the potatoes in the dish, add the finely chopped cornichons, season with salt and pepper, and toss gently to combine.
- Pour the cancoillotte evenly over the top.
- Bake until heated through and lightly browned on top.
- Garnish with finely chopped chives just before serving.
- Serve warm with a crisp green salad.
Nutrition
Per serving
- Energy
- 477.9 kcal
- Protein
- 37.56 g
- Carbohydrate
- 22.16 g
- Fat
- 26.71 g
- Fibre
- 3.97 g
- Calcium
- 23.22 mg
- Iron
- 0.94 mg
- Magnesium
- 13.86 mg
