For 4 people
For 4 people
Before you begin, preheat your oven to 190°C.
Cook the borage stems in salted water for 20 minutes, then drain them.
To prepare the béchamel, you can brown an onion with smoked bacon strips for more flavor, add a little nutmeg, chopped ham and Gruyère cheese at the end of cooking.
In a Dutch oven, heat a little olive oil and brown the chopped onion over medium heat. Then add the crushed garlic and borage stems.
Let it cook for 10 minutes, stirring regularly, then mix it with the béchamel sauce.
Butter casserole dishes or a gratin dish, fill them with the mixture and add a few pieces of York ham and a slice of Emmental cheese on top.
Bake for 20 minutes.
Login
