Ingredients
- 600 g of pâtisson, skinned, seeded and cut in 2 cm pieces
- 2 dl of double cream
- 300 g of raclette cheese cut in strips
- 5 ml of Aromat
- 2.5 ml of ground black pepper
- Margarine for greasing
Instructions
- Cook the pâtisson in salted water until almost done (about 5 minutes), drain and put in a greased ovenproof dish in an even layer.
- Mix the seasoning with the cream and pour this over the pâtisson. Top with the cheese strips.
- Cook in the oven pre-heated to 190 °C for 8 minutes.
Notes
Serve with pearl barley or whole grain rice and a salad.