Can I make this puree in advance?

a, make it just before gratinating, store covered in the refrigerator and bake just before serving.

Which cheeses can I use?

Pecorino, Parmesan, truffle cheese or Emmental – choose what you like.

How do I prevent garlic from becoming bitter?

Gently cook the garlic slices in butter until translucent and lightly browned, not translucent.

Can I vary with vegetables?

Yes, replace some of the potatoes with cooked celeriac or parsnips for a twist.

Is this dish vegetarian?

Yes, if you use a vegetarian cheese without animal rennet.

Garlic puree gratinated with cheese and chives

Name: Garlic puree gratinated with cheese and chives
Cook time: 50 min
Total time: 50 min
Yield: 4-6 Persons
Ingredients: 800 g potatoes; 1 ball of garlic; 75 g butter; 200 ml milk; Salt and pepper; Pinch of nutmeg; 80 g cheese of your choice (pecorino with truffle, parmesan, emmental, etc.); ½ bunch of fresh chives

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50 min

•

Easy

This creamy garlic puree from the oven is the ultimate festive side dish. Gently cooking the garlic in butter gives the puree a rich, full flavor without any sharp edges. Finished with a golden brown cheese crust and fresh chives, this puree is the perfect accompaniment.beef Wellington, stews, or game dishes. You can easily prepare it in advance and simply gratinate it just before serving.

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Ingredients

What do you need?

Quantity: 4-6 Persons

For the garlic puree
800 g potatoes
1 ball of garlic
75 g butter
200 ml milk
Salt and pepper
Pinch of nutmeg

For gratinating and finishing
80 g cheese of your choice (pecorino with truffle, parmesan, emmental, etc.)
½ bunch of fresh chives

800 g potatoes
1 ball of garlic
75 g butter
200 ml milk
Salt and pepper
Pinch of nutmeg

80 g cheese of your choice (pecorino with truffle, parmesan, emmental, etc.)
½ bunch of fresh chives

Make it veggie!

Use a hard, vegetarian cheese without animal rennet, such as veggie Emmentaler or Parmesan substitute

Preparation method

How do you make this?

Making puree
Peel the potatoes and boil or steam them in salted water until tender. Drain and let them evaporate well.
Mash the potatoes into a fine puree.

Prepare garlic
Cut the garlic into thin slices.
Melt the butter in a pan and gently cook the garlic slices until they are translucent and lightly golden.
Set aside a spoonful of the garlic butter for garnish.

Finishing the puree
Heat the milk and mix it together with the garlic and garlic butter through the puree.
Season with salt, pepper and a pinch of nutmeg.

Gratinating
Spoon the puree into an oven dish.
Spoon some of the reserved garlic butter over it.
Sprinkle with grated cheese.
Bake in a preheated oven at 190°C for 25 minutes, until the top is golden brown.

Serve
Garnish with freshly chopped chives just before serving.

Tips

Make the puree a day in advance; store covered in the refrigerator and gratinate just before serving.
Truffle pecorino adds an extra festive touch, but any cheese that melts well will do.
For extra creaminess: replace half the milk with cream.
Parsley can replace chives as a fresh garnish.
Delicious with game, stews or other meat dishes with sauce.