Tortilla Lasagna with Chestnuts and Cheese

Ingredients

• 8 pieces Corn tortillas (preferably 20 cm in diameter)
• 300 g Chestnuts (keep the skin, blanch before slicing)
• 2 c. à soupe Olive oil (extra virgin)
• 1 pinch Salt
• 1 pinch Espelette pepper (optional, to taste)
• 1 pinch Ground black pepper
• 30 g Butter (unsalted)
• 30 g All-purpose flour
• 500 ml Whole milk (lukewarm)
• 1 pinch Nutmeg (freshly grated)
• 150 g Grated Comté (aged 24‑36 months)
• 100 g Hard cheese (such as cheddar) (grated)
• 50 g Grated Parmesan
• 5 leaves Fresh sage leaves (for the final garnish)

Instructions

1. Blanch the chestnuts

   Drop the whole chestnuts into a large pot of boiling water for 5 minutes to soften them, then drain.

   Time: PT5M

   Temperature: 200°C

2. Slice and season

   Cut the blanched chestnuts into slices about 0.5 cm thick, keeping the skin. Place the slices in a bowl, add the salt, Espelette pepper, black pepper and 2 c. à soupe olive oil. Mix well to coat each slice.

   Time: PT5M

3. Roast the chestnut slices

   Arrange the seasoned slices on a baking sheet lined with parchment paper in a single layer. Bake at 200°C for 10 minutes until they are lightly golden.

   Time: PT10M

   Temperature: 200°C

4. Prepare the béchamel

   In a small saucepan, melt 30 g butter over medium heat. Immediately add 30 g flour all at once and whisk vigorously to obtain a smooth roux. Gradually pour in 500 ml lukewarm milk while continuing to whisk. Season with salt, pepper and a pinch of nutmeg. Let it cook over low heat for 10 minutes, stirring until the sauce coats the back of a spoon.

   Time: PT15M

   Temperature: 25-27°C

5. Incorporate the cheeses into the béchamel

   Remove the saucepan from the heat. Add 150 g grated Comté, 100 g grated cheddar and 50 g grated Parmesan. Stir quickly with the whisk until the cheeses are fully melted and the sauce becomes creamy.

   Time: PT3M

6. Béchamel rest

   Cover the saucepan with a lid and let the béchamel rest for 5 minutes so it thickens slightly.

   Time: PT5M

7. Assembly – first layer

   In the gratin dish, lay 4 tortillas so they overhang the sides of the dish. Spread a thin layer of béchamel in the centre, then add a second tortilla to reinforce the base.

   Time: PT5M

8. Assembly – successive layers

   Repeat the process alternating: béchamel, roasted chestnut slices, cheese (cheddar or other), Parmesan and a little pepper. Finish with a final tortilla covered with a generous layer of béchamel. Sprinkle the top with extra Parmesan and a few sage leaves.

   Time: PT10M

9. Final cooking

   Bake the dish at 200°C for 25 minutes until the top is well browned and the edges sizzle.

   Time: PT25M

   Temperature: 200°C

10. Finishing and serving

    Scatter the hot gratin with a few fresh sage leaves. Serve immediately, warm but not boiling, to enjoy all the flavours.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g