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Three-Meat Au Gratin With Le Mont-Jacob

8 portions


  • 125 ml (1/2 cup) and 30 ml (2 tbsp.) butter
  • 450 g (1 lb) ground veal
  • 450 g (1 lb) ground pork
  • 450 g (1 lb) ground beef
  • 1 onion, chopped
  • 250 ml (1 cup) white mushrooms, chopped
  • 30 ml (2 tbsp.) fresh thyme, chopped
  • 30 ml (2 tbsp.) flour
  • 500 ml (2 cups) poultry stock
  • Salt and pepper, to taste
  • 500 ml (2 cups) carrots, diced
  • 500 ml (2 cups) frozen green peas
  • 450 g (1 lb) peeled yellow potatoes, cut in cubes
  • 1 cauliflower, chopped
  • 60 ml (1/4 cup) 35% cream
  • 750 ml (3 cups) Le Mont-Jacob, grated


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  • In a large frying pan, melt 15 ml (1 tbsp.) butter and brown the meat for about 5 minutes. Set aside on a plate. In the same frying pan, melt 15 ml (1 tbsp.) butter and cook the onions and mushrooms for about 5 minutes. Add the thyme and flour, and continue cooking for 1 minute. Add the stock and bring to a boil. Put the meat back into the frying pan, and let simmer over low heat until the liquid is almost absorbed (around 10 minutes). Add salt and pepper. Set aside.
  • In a saucepan of boiling salted water, cook the carrots for about 5 minutes. Drain and put back into the saucepan. Add the green peas. Mix together and set aside.
  • In a large saucepan of boiling salted water, cook the potatoes and cauliflower until tender, about 10 minutes. Drain and purée the vegetables. Add 125 ml (1/2 cup) butter, the cream and 500 ml (2 cups) Le Mont-Jacob. Then, add salt and pepper. Set aside.
  • Preheat oven to 400°F (200°C). Butter a 38 cm x 25 cm (15 in x 10 in) baking dish. Spread the meat mix on the bottom. Layer with the carrot mix, then the potato and cauliflower mix. Sprinkle with the remaining Le Mont-Jacob. Bake for about 50 minutes or until the top is golden brown. Serve hot.

You can use this cheese for this recipe


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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