Gratin of lettuce and Emmentaler AOP cheese

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Meatless

Ingredients

serves 4

for 1 medium-sized, flat gratin dish

butter for the dish

Emmentaler sauce:

1 finely chopped clove of garlic
1 finely chopped shallot
a little butter
1 180 g pot of fresh cream
100 g of grated, spicy Emmentaler AOP
salt and pepper

400 g of lettuce, blanched and pressed
a few sprigs of cut chervil

mushrooms for garnish:

80 g of sliced porcini or button mushrooms
cooking butter
1 splash of vinegar
salt, cayenne pepper

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:

www.swissmilk.ch/rezepte

Preparation

1 For the sauce: sauté the garlic and shallot in the butter. Add the fresh cream, heat up and melt the cheese in it. Season with salt and pepper.
2 Mix the lettuce with the chervil and spread in the buttered gratin dish. Pour on the cheese sauce and briefly gratinate in the middle of the oven, preheated to 220° C.
3 Sauté the mushroom slices on both sides in the cooking butter and season with a few drops of vinegar, salt and cayenne pepper.
4 Serve the gratin on warmed plates and garnish with the mushroom slices.