Cannelloni gratin with Bleu d’Auvergne
Type
Main course
For
4
serves
Difficulty
Time
40
minutes
Ingredients
- 200 g Bleu d’Auvergne
- 200 g butter
- 200 g flour
- 1/2 litre of milk
- Nutmeg
- Salt and pepper
- 300 g baby leaf spinach
- 1 clove of garlic
- 4 cannelloni/person
- 1/2 litre of cream
- Pine nuts
Preparation
- Make a béchamel sauce using the butter, flour, milk, salt, pepper and a pinch of nutmeg.
- Cook the spinach with the chopped garlic.
- Mix with the béchamel sauce.
- Fill the cannelloni and move to a plate.
Add the rest of the cream to the mixture. - Pour over the cannelloni.
- Cover in slices of Bleu d’Auvergne and top with the pine nuts.
Bake at 170° C for 40
