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Halloumi Gratin a la Haricots Verts
A tangy French-style halloumi gratin with leeks and haricots verts, finished with creme fraiche, dijon mustard and white wine, served over potato gratin.
Ingredients
Instructions
Slice the halloumi and grill it over medium-high heat until well browned, about 9 minutes.
Add the leeks and haricots verts, cooking until softened, about 6 minutes.
Stir in the creme fraiche, dijon mustard and white wine for 2 minutes.
Prepare the potato gratin separately according to package directions.
Let the halloumi simmer for about 12 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the potato gratin, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
