Endive and potatoes au gratin
Instructions
Boil the potatoes and meanwhile let wither the groat, Endive and washed in 20 g of butter; then chop it.
Pass the potatoes with a potato masher and working it over low heat with 2/3 of the cream and 1 egg yolk.
Incorporate 80 g Gruyere cheese, then season with salt and nutmeg.
Spread the mashed potatoes in buttered baking dish 1 and pour over the Endive and one egg yolk dissolved in the remaining cream.
Sprinkle with the rest of the grated Gruyere and Brown in hot oven.
Ingredients and dosing for 4 persons
- 1000 g of belgian salad (endive)
- 700 g of potatoes
- 125 g of grated gruyere cheese
- 1 glass of cream
- 2 egg yolks
- 40 g of butter
- Nutmeg
- Salt