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Potato, Comté and lobster gratin
Fruit and vegetables
2
shallots
, finely chopped
3 Maris Piper
potatoes
, peeled and diced
1 tbsp roughly chopped
tarragon
1 tsp roughly chopped
thyme
2 tbsp roughly chopped
chives
2 tbsp
tarragon
leaves
2 tbsp
parsley
leaves
2 tbsp
dill
fronds
Tins, packets and jars
1 tsp
Dijon mustard
Cooking ingredients
2 tbsp
olive oil
1
bay leaf
handful stale
breadcrumbs
salt and freshly ground
black pepper
3 tbsp
olive oil
1 tbsp Chardonnay
vinegar
Dairy, eggs and chilled
30g/1oz salted
butter
3 garlic cloves, minced
200ml/7fl oz
double cream
200ml/7fl oz full-fat
milk
150g/5½oz
Comté
, grated
150g/5½oz
Parmesan
, grated
Meat, fish and poultry
1 cooked
lobster
, meat cut into 3cm/1in, shells reserved and cut in half lengthways
Other
2 tbsp
vermouth
Back to recipe
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