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This hearty au gratin is substantial enough to be a vegetarian entree, or a rich side dish.
This spin on the classic French potato gratin uses Pont l’Évêque for a full, rich flavor and enticing aroma. The method results in excellent texture, and this dish will really satisfy when temps begin to drop.
Melted into cauliflower and crisped alongside breadcrumbs, Pecorino Sardo PDO adds a savory dimension to this veritable comfort food dish.
This gratin is layered with Yukon gold potatoes, sautéed leeks, and Isigny Ste-Mère Mimolette for a nutty, sweet flavor that pairs perfectly with the nutmeg-spiced heavy cream.