Potato gratin with creamy cheese and cured ham

  • Potato gratin with creamy cheese and cured ham

Potato gratin with creamy cheese and cured ham

Preparation

  1. Slice the leeks and parsnips into a fine Julienne and place into a shallow oven dish.
  2. Season with salt, pepper and nutmeg.
  3. Spread the gratin on top and sprinkle with chopped cashew nuts.
  4. Bake in the combi-steamer for 15 minutes at 200°C.
  5. Combine the salad with a dressing of walnut oil, lemon juice and parsley.
  6. Garnish the radishes and cured ham.

Tip

Top with grated cheese and then grill until the cheese is melted and a golden brown for extra flavour and texture.