Ingredients for 2 servings
- 2 zucchini
- 5 carrots
- 1 celeriac
- 1 onion
- 3 garlic cloves
- 1 teaspoon of dill
- 1 teaspoon of fennel
- 170 g (6 oz) of smoked lardons
- 300 g (10.5 oz) of reblochon
- Olive oil
Recipe: Gratin of vegetables with reblochon
Prep
20 min
Cook
30 min
Total
50 min
Servings
2 serv.
Reblochon is not just for tartiflette, as proof here is this vegetable gratin recipe.
Step-by-step directions
Preheat oven to 200°C (390°F)
Peel all vegetables except the zucchini and cut them into sticks, not too thin.
Heat a little olive oil in a pot, sauté the sliced onion, add the lardons and brown them. Add the celeriac, carrots, pressed garlic, dill, fennel and let cook for 15 minutes. Add the zucchini 5 minutes before the end of cooking. Salt and pepper.
Put some of the vegetables in a gratin dish, place slices of reblochon on top, cover with the remaining vegetables and finish with the reblochon.
Bake for 10 minutes in the preheated 200°C (390°F) oven. Serve immediately.
Chef Patrick's Comment
Good recipe. Personally I would do it the same way but I would mix my vegetables with 10cl of liquid cream and 2 beaten eggs then I would place my reblochon slices on top because I think that 2 layers of this excellent cheese salt the whole dish a bit too much.
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