Gratin of Potato, Beurre Bosc Pear and Blue Cheese with a Wild Rocket Salad
Difficulty: Cuisine: Saved: | 26 |  Recipe by: Australian Pears |
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- Pre heat the oven to 180°C
- Brush the inside of 6 individual ramekins with butter then rub over the inside surface with a cut piece of raw garlic. Set aside until required
- To construct the gratin, begin with a small dollop of butter, then a layer of potato, followed by a layer of Beurre Bosc pear, season lightly, add a few slices of onion, then some small pieces of the blue cheese. Continue to layer in this order, finishing with whatever layer you happen to reach the top of the ramekin with
- Place a small saucepan over a medium high heat and add the pouring cream, garlic and cayenne pepper. Bring to the boil then top each gratin with 2 tablespoons of the cream mixture before covering the top with a slice of gruyere cheese
- Place the ramekins onto a flat baking tray and into the pre heated oven for 20 minutes. Turn the heat up to 200°C and cook for a few minutes further until the top is nice and golden
- Remove the tray from the oven and allow to rest for 5 minutes before serving with the wild rocket drizzled with the lemon dressing
David Bitton was born in Paris in 1968 and began his apprenticeship in La Colombes, Paris, in 1984 at the age of fifteen. His love of old and established fine dining rooms took him to The Grande Dining Room at the elegant Windsor Hotel in Melbourne. In 1994, David was chef de partie at The Sheraton on the Park in Sydney, quickly becoming head chef at the famous Gekko Restaurant in 1996.
In 2000 David and his wive's dream of owning their own café became a reality when they opened Bitton in Alexandria. To supplement the food at the café, the now famous Strawberry and Vanilla Jam was created and the journey of their amazing success story began.
In 2010 David celebrated ten years in business with the launch of his first book, Bitton, A French-inspired café cookbook. The book has been an outstanding success in its quest to bring real food from the iconic café and David’s background into people’s kitchens and he has sold an unprecedented 60,000 copies.
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