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Potato and pear gratin

updated

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Ingredients for 2 servings:

  • 500 g pear(s), aromatic but not soft
  • 500 g potatoes (preferably waxy)
  • 20 g butter (for the mold)
  • 150 g cheese (Roquefort)
  • 200 ml cream
  • 50 ml milk
  • 1 egg(s)
  • some white pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

an autumnal delight, as a starter or main course

Place the Roquefort in a bowl and mash well with a fork. Add the cream and egg, and season with pepper. Mix everything until creamy. Peel and wash the potatoes. Peel, halve, and core the pears. Cut both into thin slices. Butter the bottom of a large, shallow baking dish and layer it in a layered pattern, alternating between a row of pear slices and a row of potato slices. Spread the cheese mixture evenly over the top. Bake in a preheated oven at 200°C (180°C fan-assisted oven) for about 50-60 minutes, until the potatoes are tender and the gratin has a golden brown crust. Serve with a leaf salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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