Mix the cream with the Cenovis. Season with salt and pepper.
Layer the potato slices in an ovenproof dish. Continue until potatoes run out.
Cover with milk and sprinkle with the grated cheese. Bake in the oven at about 150° C for 1½ hour.
Vegetable sauté à la niçoise
Ingredients (for 4 persons)
1 sweet pepper
1 courgette
½ fennel
½ cauliflower
2 teaspoonfuls of Olive oil
1 small can of chopped tomatoes
1 shallot
1 teaspoonful of Tarragon
1 tablespoonful of Cenovis spread
Preparation
Cut the vegetables into cubes.
Chop the shallot and let it sweat in a tablespoonful of olive oil. Add the contents of the tomato can and let it simmer for 10 minutes. Take it from the heat and let it cool for a few minutes.
During this time sautee the vegetables with a teaspoonful of olive oil and, if necessary, with some water. Keep the vegetables crisp. Season lightly with salt and pepper.
Just before serving, add the Cenovis and a teaspoonful of tarragon to the tomato sauce and mix well with the vegetables.
Half-cooked vegetable sauté à la niçoise (Pierrette-Françoise Stevelberg)
Ingredients (for 4 persons)
1 onion
2 Aubergines
2 Courgettes
One heart of purple artichoke
One stick of celery
1 large tomato
2 teaspoonfuls of liquid Cenovis condiment
2 tablespoonfuls of olive oil
A few basil leaves
Preparation
Cut the onion into slices, the aubergines in sticks and the courgettes in larges pieces.
Sweat the onion in a saucepan with 1 tablespoonful of olive oil.
Add the sliced vegetables.
At the same time de-seed and peel a big tomato, crush it with a fork and mix it with the Cenovis. Cook everything in a frying pan at a high heat.
The vegetables should be entirely coated with the tomato-Cenovis mixture, while remaining crisp. Finally, snip some leaves of basil and mix them with the vegetables.
For vegetarians these vegetables can be served with a garnish of wheat seeds boiled in vegetable stock.
