Provençal gratin with goat cheese
Ingredients
Instructions
- 1.2 kg Potatoes
- 2 courgettes
- 4 elongated tomatoes
- 1 Log of goat cheese
- 60 cl Whole milk
- 3 eggs
- 50 g Butter
- 2 garlic cloves
- 2 sprigs of thyme
- 2 sprigs of basil
- 1 small sprig of rosemary
- Salt
- Pepper
- Peel the potatoes. Cut them into thin slices with the zucchini and tomatoes. Remove the rind from the goat cheese and cut it into slices. Chop the rosemary, basil and mix with a sprig of thyme leaves.
- Beat the eggs with the milk, pressed garlic, salt and pepper. Chop the remaining thyme. Preheat the oven to 180°C. In a buttered gratin dish, arrange the vegetables in layers, slipping in slices of cheese and sprinkling with herbs. For a little egg-milk mixture on each layer.
- Dot the hazelnut gratin with butter and bake for 1 hour.
Provençal gratin with goat cheese
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Provençal gratin with goat cheese Recipe – Provençal gratin with goat cheese Recipes
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