Winter vegetable gratin with hazelnuts and Comté cheese


  • 1 large parsnip
  • 1 small butternut squash
  • 1/4 celery root
  • 3 cloves of garlic
  • 30 cl of vegetable broth
  • 200g heavy cream
  • 6 sprigs of fresh thyme
  • 120 g of grated Comté, 18 months matured
  • 60 g peeled and cooked chestnuts
  • 30 g hazelnuts
  • butter


  1. Peel the vegetables and cut them finely with a mandolin, to approximately the same size (keep the scraps to make a velouté for example). Peel the garlic cloves and crush them with a garlic press.

  2. In a saucepan, heat the vegetable stock with the heavy cream, the chopped garlic, the stripped thyme and half the Comté cheese. Salt and pepper with a grinder. Heat this mixture until the cheese is well melted.

  3. Preheat the oven to 180°/th. 6. Distribute the vegetable slices nicely in a buttered baking dish. Sprinkle with coarsely chopped hazelnuts and chestnuts and cover the entire cream mixture. Cover with aluminum foil and bake for 1 hour 30 minutes.

  4. Remove the gratin from the oven, sprinkle it with the rest of the Comté and bake for an additional 15 minutes (without covering it with aluminum foil).

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