Name: Gratin auvergnat
Yield: [For four]
Cuisine: French
Ingredients: 500 g (1 lb 2 oz) fresh or frozen chestnuts, or unsweetened tinned chestnuts, drained; 30 g (1 oz) unsalted butter; 100 g (3½ oz) grated or very thinly sliced young Cantal; salt; freshly ground pepper; 500 g (1 lb 2 oz) potatoes; 175-250 ml (6-9 fl oz) milk

Preparation info

[For
four
]

Difficulty
Easy

Appears in

Mourjou

By Peter Graham

Published 1999

About

Mashed potato is just as good with mashed chestnuts as it is in the classic combination of mashed potato and parsnip or celeriac. In all cases, the potato attenuates the sweetness and improves the texture of the accompaniment. This gratin auvergnat has the added attraction of a crisp, golden crust of Cantal cheese. It can be eaten as a first course or accompany boudin or roast meat.