Laurette potato cassolettes with Maroilles cheese

Ingredients

4 servings

• 700 g Laurette potatoes
• 200 g U Saveurs pasteurized milk Maroilles cheese
• 200 g crème fraîche
• 1 shallot
• 80 ml Abbey beer
• 10 g butter
• 1 pinch of pepper
• 1 pinch of nutmeg
• salt

Steps

1. 1

   Choose 4 or 5 potatoes and boil them for 20 to 25 minutes with the skins on and some salt.

2. 2

   Drain and let cool.

3. 3

   Peel and slice them into rounds.

4. 4

   Place in a dish, alternating slices of potatoes and Maroilles.

5. 5

   In a saucepan, melt about 10g of butter, add a finely chopped shallot, and sauté for 5 minutes without browning.

6. 6

   Add 80 ml of Abbey beer and reduce the mixture for 5 minutes.

7. 7

   Add 20cl of crème fraîche and whisk well.

8. 8

   Add a pinch of nutmeg. Pour the sauce over the gratin.

9. 9

   After adding a pinch of pepper, the dish is ready to be baked for 20 minutes at 180°C (gas mark 6).