- Ingredients (10 pers.)
- • 1kg Aviko Cream & Cheese Gratin
- • 300g leeks
- • 100g parsnips
- • 40g cashew nuts
- • 200g cured ham, such as Parma ham
- • 200g frisee endives salad
- • 40g radishes
- • nutmeg
- • walnut oil
- • lemon juice
- • parsley, finely chopped
Potato gratin with creamy cheese and cured ham
Potato gratin with creamy cheese and cured ham
Potato gratin with creamy cheese and cured ham
Update your Easter menu with this gratin-based dish
Ingredients (10 pers.)
• 1kg Aviko Cream & Cheese Gratin
• 300g leeks
• 100g parsnips
• 40g cashew nuts
• 200g cured ham, such as Parma ham
• 200g frisee endives salad
• 40g radishes
• nutmeg
• walnut oil
• lemon juice
• parsley, finely chopped
Preparation
1. Slice the leeks and parsnips into a fine Julienne and place into a shallow oven dish.
2. Season with salt, pepper and nutmeg.
3. Spread the gratin on top and sprinkle with chopped cashew nuts.
4. Bake in the combi-steamer for 15 minutes at 200°C.
5. Combine the salad with a dressing of walnut oil, lemon juice and parsley.
6. Garnish the radishes and cured ham.
Tip
Top with grated cheese and then grill until the cheese is melted and a golden brown for extra flavour and texture.
Ingredients
Method
Preparation
1. Slice the leeks and parsnips into a fine Julienne and place into a shallow oven dish.
2. Season with salt, pepper and nutmeg.
3. Spread the gratin on top and sprinkle with chopped cashew nuts.
4. Bake in the combi-steamer for 15 minutes at 200°C.
5. Combine the salad with a dressing of walnut oil, lemon juice and parsley.
6. Garnish the radishes and cured ham.
Tip
Top with grated cheese and then grill until the cheese is melted and a golden brown for extra flavour and texture.
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