Potato and pear gratin

Name: Potato and pear gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 350 g Pears; 150 g Roquefort cheese; 200 ml Milk; 2 Egg Yolk; 1 TEASPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 30-40 g Bacon; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
350 g Pears
150 g Roquefort cheese
200 ml Milk
2 Egg Yolk
1 TEASPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
30-40 g Bacon
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Wash and peel the potatoes and cut them into thin slices. Pears wash, quarter and remove the core. Cut the pear quarters into slices. Layer potatoes and pears fan-shaped in a greased gratin dish.
2
Cut Roquefort into cubes. Mix milk, 100 g Roquefort, egg yolk and starch with the whisks of the hand mixer. Season with a little salt, pepper and nutmeg and pour over potatoes and pears.
3
Sprinkle with remaining cheese and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 45 minutes. Cut the bacon slices in half, place them on the gratin after approx. 25 minutes and bake with them.
4
Serve garnished with parsley.