This au gratin recipe dish features new potatoes and escarole in Gervais cheese for a great accompaniment to chicken, steak or bacon.
Serves 4This healthy, fast and easy to make cheesy au gratin recipe makes a great lunch or dinner side dish or main course for all ages. Tasted wonderful accompanying a meat main course. This recipe serves 4.
INGREDIENTS:
1 lb. new potatoes, peeled and cubed
1 lb. escarole, shredded
1 tbsp. sunflower oil
1 onion, chopped
1 tsp. dried basil
1 tsp. salt
1 tsp. black pepper
1/3 cup half and half cream
1 tbsp. butter
2 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 cup milk
1 ½ cups Gervais cheese, crumbled
METHOD:
Preheat oven to 375 F (190 C). Boil new potatoes and escarole together until tender, about 15 minutes.
Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside.
Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the milk until a smooth runny sauce is formed. Add salt and pepper. Set aside.
Drain potatoes and yams. Add onion, oil, basil, salt, black pepper and cream. Set aside.
Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add Gervais cheese. Stir until melted.
Put new potato and escarole mixture in a greased ovenproof dish. Pour over cheese sauce and bake for 20 minutes until golden. Serve hot as a great accompaniment to chicken, steak or bacon.
