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Potato gratin with root vegetables and Ste-Anne

8 portions


  • 1 litre (4 cups) potatoes, peeled and sliced very thinly
  • 625 ml (2 ½ cups) parsnips, peeled and thinly sliced
  • 750 ml (3 cups)celery root, peeled and thinly sliced
  • 1 bunch green onions, chopped
  • 60 ml (¼ cup) fresh parsley, chopped
  • 250 ml (1 cup) 35% cream
  • 250 ml (1 cup) chicken or vegetable stock
  • 1 ml (¼ tsp.) ground nutmeg
  • Salt and freshly ground pepper
  • 1 270 g (9 ½ oz.) wheel Ste-Anne,cut in two length- and width-wise


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  • Preheat the oven to 375˚F (180˚C). In a lasagna pan, layer the sliced root vegetables, sprinkling them with green onion and parsley. In a measuring cup, mix the cream with the stock and nutmeg. Season generously. Pour over vegetables, cover and bake for 1 hour.
  • Top with the Ste-Anne and continue baking for 15 minutes or until the top is nicely browned and vegetables are tender.
  • Let stand for 10 to 15 minutes before serving. The vegetables will absorb excess liquid.

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Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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