Generous gratin 4 amigos, béchamel and cheese, apples and cranberries

Portions:

Preparation:

20 minutes

Cooking:

45 minutes

Ingredients

50 g (1/4 cup) butter
50 g (100 ml) flour
500 ml (2 cups) milk
1 lemon
Pinch of salt
100 g (1 cup) cheese of your choice, grated
60 g (1/2 cup) dried cranberries
Pinch of salt
1 bunch chives, flat-leaf parsley or thyme, as preferred
100 g bacon (about 6 slices)
4 Cortland apples
100 g (2/3 cup) breadcrumbs
50 g (1/2 cup) Parmesan cheese

Preparation

Gently melt the butter, then add the flour all at once. Cook over low heat for 2 minutes.
Once the roux has cooled, add the milk, then turn the heat back on to medium and whisk until thickened. Add the juice of half a lemon, a pinch of salt and ½ the cheese of your choice.
Soak the cranberries in a little hot water over low heat for 15 minutes. Drain and add a pinch of salt.
Roughly chop the herbs, add half to your béchamel sauce and set the other half aside.
Bake bacon at 425°F for 20 minutes or pan-fry until lightly crisp.
Slice apples, skin on, 1.5 cm thick.
Alternate the apples, remaining cheese, bacon, béchamel sauce and herbs in a small ramekin.
Finish with the béchamel sauce, breadcrumbs and Parmesan cheese.
Bake at 425°F for about 25 minutes.

Incredible tip

The zest of a lemon on top is an unsurpassed flavour enhancer!

This recipe was created by chef Philippe J. Hétu