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Treat yourself with this delicious recipe for Pompadour Potato Gratin with Maroilles cream and hazelnuts.
Preparation : 15mn
Ingredients for 4 persons :
- 800 g of potatoes Pompadour Label Rouge
- 300 g of Maroilles
- 30 cl of semi-skimmed milk
- 30 cl of whole liquid cream
- 60 g chopped hazelnuts
- garlic, thyme, bay leaf
- 4 pinches of fine salt
- 4 turns of a pepper mill
Pompadour gratin, Maroilles cream and hazelnuts
Preheat the oven to 200 ° C (th. 6-7).
> Wash the Label Rouge Pompadour and peel them, then cut them into large slices.
> In a saucepan, put the milk, cream, herbs and potato slices, then season everything with pepper and salt. Bring to the boil and boil for 5 min.
> Then drain the Label Rouge Pompadour, retaining the cooking juice. Reduce it until you get a syrupy consistency. Incorporate the Maroilles
> Place the Label Rouge Pompadour in a gratin dish, then pour the Maroilles cream on top. Then sprinkle the whole with chopped hazelnuts.
Bake at 200 ° C for 15 min.
About the Pompadour Label Rouge potato
The Pompadour Label Rouge potato is one of the best varieties with firm flesh. Difficult to produce, it almost disappeared! It naturally has a delicious taste of 'fresh butter', its skin is thin and it holds on perfectly when cooked.
Cultivated by only 5 farmers in Picardy, it is harvested in September, it can be found until May of each year at early-market producers, in markets and in medium and large surfaces at a price of around € 2.50 / kg.
It is one of the few potatoes to have the Label Rouge from the Ministry of Agriculture, which attests to its taste quality and its rigorous production specifications.