Bread gratin from Laurent Mariotte

Louise-Adélaïde Boisnard 10:53 a.m., February 25, 2023

Every Saturday, the team at La table des bons vivants offers you seasonal recipes to make at home to enjoy with family or friends.

This week, Laurent Mariotte reveals his recipe for bread gratin, to use your stale croutons instead of throwing them away.

Ingredients 

150 g of stale bread

150 g of Comté cheese

40 cl of milk

2 eggs

1 leek

1 clove of garlic

A few sprigs of flat-leaf parsley and/or chervil

1 knob of butter

A pinch of powdered nutmeg

Salt, pepper

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Preheat the oven to 200°C (th. 7).

Cut the stale bread into thick slices.

Wash and finely chop the leek.

Peel the garlic clove and cut it in half.

Rub a gratin dish with half a clove of garlic.

Grate the county.

Stalk and chop the parsley and chervil.

Heat half the milk in a saucepan and put the bread in it to soak.

Fry the leek in the knob of butter for a few minutes, the other half clove of garlic, covered, over low heat for 3 minutes.

Then add the parsley and chervil.

Mix the eggs and the rest of the milk, salt, pepper and add a pinch of nutmeg.

Pour the mixture of eggs, milk and the minced leek with the herbs into the gratin dish.

Spread the slices of bread on this preparation and finish with the grated county.

Bake 30 mins.

Serve hot with a green salad.