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Cannelloni gratin with Bleu d’Auvergne

Cannelloni gratin with Bleu d’Auvergne


  • 200 g Bleu d’Auvergne
  • 200 g butter
  • 200 g flour
  • 1/2 litre of milk
  • Nutmeg
  • Salt and pepper
  • 300 g baby leaf spinach
  • 1 clove of garlic
  • 4 cannelloni/person
  • 1/2 litre of cream
  • Pine nuts


  1. Make a béchamel sauce using the butter, flour, milk, salt, pepper and a pinch of nutmeg.
  2. Cook the spinach with the chopped garlic.
  3. Mix with the béchamel sauce.
  4. Fill the cannelloni and move to a plate.
    Add the rest of the cream to the mixture.
  5. Pour over the cannelloni.
  6. Cover in slices of Bleu d’Auvergne and top with the pine nuts.
    Bake at 170° C for 40

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