Vegetable gratin with Brillat-Savarin, chorizo breadcrumbs and pine nuts
Preparation: 30 mins
Cooking time: about 10 mins
For 4 people:
- 3 medium-sized courgettes
- 3 Agatha potatoes
- 4 large carrots
- 180 g of Brillat-Savarin
- 100 g chorizo cut into thin slices
- 40 g pine nuts
- Salt and pepper
Dry roast the slices of Chorizo in a frying pan. Place on absorbent paper and leave to cool (the Chorizo slices should have the consistency of a tile once cooled). Mix the chorizo with the pine nuts like breadcrumbs.
Wash and peel the carrots, courgettes and potatoes. Cut into small sticks using a mandolin. Steam for about 20 minutes (keep an eye on the cooking, the vegetables should remain crisp). Leave to cool a little.
Butter an ovenproof dish (it is also possible to make individual gratins), lay out a layer of vegetables, add salt and pepper, then a layer of thin slices (5 mm) of Brillat-Savarin and repeat. Finish with a layer of Brillat-Savarin.
Bake at 200°. When the cheese starts to brown, add the breadcrumbs to the gratin and leave for a few more minutes.