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Recipes with grated comté

4 recipes that use grated comté, with photos, step-by-step instructions and cook times. The quickest, Gratin de poireaux, takes 45 minutes. It is most often cooked with milk, nutmeg and plain flour.

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Gratin de poireauxLeek gratin

Gratin de poireaux is the winter comfort dish of northern France, from Picardy to Flanders, where leeks grow through the cold months and turn up at almost every family supper. The leeks are gently braised in butter until sweet, laid in a dish, covered with a nutmeg béchamel and grated Comté and baked until golden. Comté is made with animal rennet and raw milk; use a vegetarian or pasteurised hard cheese if needed. The common mistake is leaving grit in the leeks; wash them well between the layers. Chef's tip: braise the leeks covered with a splash of water before baking; they turn silky and never squeak.

45 minFrenchVegetarian
by KrazyBadal 0 views

Tarte à la tomate et à la moutardeTomato and mustard tart

Tarte à la tomate is a summer favourite all over Burgundy, home of Dijon mustard, made from July to September for picnics, light lunches and apéritif. A crisp shortcrust case is spread thickly with mustard and grated cheese, covered with overlapping tomato slices and herbs and baked until the tomatoes are jammy; the mustard mellows into a warm, tangy layer. Comté and Gruyère are usually made with animal rennet; use a vegetarian hard cheese if you prefer. The common mistake is using watery tomatoes, which make the pastry soggy. Chef's tip: salt and drain the tomato slices on kitchen paper for 15 minutes before laying them on the tart.

60 minFrenchBaking
by KrazyBadal 0 views

Cake saléSavoury olive and cheese loaf

The cake salé is the savoury loaf that appears at every French apéro dînatoire, picnic and summer party, cut into fingers or cubes and served with drinks. This vegetarian version is packed with green olives, sun-dried tomatoes and grated cheese. Comté and Gruyère are traditionally made with animal rennet; choose a vegetarian hard cheese if you need to. The common mistake is overmixing, which makes it rubbery. Chef's tip: bake it the day before; it slices more neatly and tastes better.

60 minFrenchSnacks & Starters
by KrazyBadal 0 views

Gratin de potironPumpkin gratin

Gratin de potiron is the autumn gratin of French homes, made from October to December when big orange pumpkins and squashes are sold by the slice in every market. Cubes of pumpkin are baked in cream with garlic and nutmeg under a lid of cheese until melting, sweet and bubbling. It goes beautifully with roast chicken or a green salad. Comté and Gruyère are usually made with animal rennet, and often with raw milk, so use a vegetarian or pasteurised cheese for anyone pregnant or with a weakened immune system. The common mistake is using a watery pumpkin without roasting it first. Chef's tip: roast the cubes for 15 minutes before adding the cream; they lose water and caramelise slightly.

60 minFrenchSidesGluten free
by KrazyBadal 0 views

Goes well with grated comté