Winter Gratin with Truffles

Recipe

Step 1

Peel and wash all the vegetables. Cut them into very fine slices or sticks using a mandolin. Wash them again and dry on a clean kitchen towel.

Preheat the oven to 180 °C.

Grease the bottom of a gratin dish with a knob of butter. Arrange the vegetables in the dish and season to taste.

Step 2

Pour the cream into a small saucepan.

Split the vanilla pods in two and scrape them to release the seeds. Then put everything in the saucepan. Add the truffle shavings, the grated cheese and the pinch of ground nutmeg. Warm over a low heat for approx. 8 minutes.

Step 3

Remove the vanilla pods and pour the hot cream over the vegetables. Scatter the grated cheese over the top of the gratin and add the remaining two knobs of butter.
Bake in the oven for approx. 40 minutes.

 

Serve as an accompaniment to a meat or fish dish or as a dish in its own right with a little rice or an endive salad.

Along the same lines, you can ring the changes with other vegetables: yellow carrots, pumpkin, etc. can also be added to the preparation.

♥To be enjoyed with Palmer & Co’s Cuvée Amazone.  

Ingredients

• 5 organic waxy potatoes
• 5 carrots
• 5 Jerusalem artichokes
• 2 parsnips
• 2 vanilla pods
• 40 cl of single cream
• 30 g of Parmesan cheese
• 50 g of grated Comté cheese
• 3 large knobs of butter
• 1 pinch of ground nutmeg
• 1 small jar of truffle shavings
• Salt
• Freshly ground pepper