- • 1 kg Aviko Cream & Cheese Gratin
- • 300 g leeks
- • 100 g parsnips
- • 40 g cashew nuts
- • 200 g cured ham, such as Parma ham
- • 200 g frisee endives salad
- • 40 g radishes
- • nutmeg
- • walnut oil
- • lemon juice
- • parsley, finely chopped
Potato Gratin with Creamy Cheese & Cured Ham
Ingredients
Method
Slice the leeks and parsnips into a fine Julienne and place into a shallow oven dish.
Season with salt, pepper and nutmeg.
Spread the gratin on top and sprinkle with chopped cashew nuts.
Bake in the combi-steamer for 15 minutes at 200°C.
Combine the salad with a dressing of walnut oil, lemon juice and parsley.
Garnish the radishes and cured ham.
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