Ratte gratin from Le Touquet, veal and parmesan
Ingredients
Instructions
- 500 g Ratte du Touquet potatoes
- 600 g Chopped veal knuckles
- 3 Onions
- 150 g Parmesan cheese
- 15 cl Tomato coulis
- 20 cl Milk
- 10 cl fresh cream
- 1 egg
- 2 sprigs of thyme
- 4 tbsp. tablespoons olive oil
- 25 g Butter
- Salt
- Pepper
- Preheat the oven to 180°C (th. 6). Plunge the potatoes into salted boiling water, 15 min.
- Check with the tip of a knife that they are cooked but firm. Drain them then peel them.
- Grate the parmesan. Peel and slice the onions. In a casserole dish, brown the meat in 2 tbsp. olive oil.
- Add the tomato coulis, thyme, salt and pepper. Cook for 5 minutes over high heat then remove from the heat. Stir in half the parmesan and the onions.
- Cut the potatoes into slices. Brown them for 6 to 8 minutes in 2 tbsp. olive oil.
- In a bowl, mix the milk, egg, fresh cream, salt and pepper.
- Spread the meat in a gratin dish. Cover potatoes. Coat with the milk and cream mixture.
- Sprinkle with the rest of the Parmesan. Bake 30 mins.
Ratte gratin from Le Touquet, veal and parmesan
Today we offer you the following recipe: Ratte gratin from Le Touquet, veal and parmesan
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Ratte gratin from Le Touquet, veal and parmesan Recipe – Ratte gratin from Le Touquet, veal and parmesan Recipes
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