*Ingredients :
°150 g of spaghetti.
°150 ml of whole liquid cream (30%).
°Blue (amount to taste).
°Goat cheese in a log (amount to taste).
°1 piece 100 grams Emmental
°4 tablespoons whole heavy cream.
°Two tablespoons of freshly grated Parmesan cheese.
°pepper salt.
°Few chopped parsley for garnish (optional)
* Preparation:
1. Cook the spaghetti al dente.
2. During this time, grate the Emmental, cut the blue cheese into cubes, remove the peel from the goat stem and chop it in turn.
3 Preheat the oven to 220°C.
4- Drain the spaghetti and mix them with the liquid cream. Salt and Pepper.
5- Add the cheese cubes and 3/4 of the grated Emmental cheese.
6. Put everything in an ovenproof casserole dish.
7- Brush the surface with heavy cream and the rest of the Emmental and freshly grated Parmesan cheese.
8. Bake in the oven until the gratin is golden brown.
9- Wait 5 to 10 minutes before serving until the cream thickens.
10- Garnish with fresh chopped parsley if needed and serve.
Enjoy !
