Sweet potato parmentier with scallop Rillettes à la Bretonne

REALIZATION

1. Cook your peeled sweet potatoes in a large volume of salted water for 15-20 min
2. Purée with a little butter and liquid cream, season with salt and pepper
3. Chop shallot and onion, finely chop garlic
4. In a skillet, sauté your butter with shallot, onion and thyme. Sweat and add white wine
5. When the wine is evaporated, add the Scallop Rillettes off the heat and mix together
6. In a gratin dish or in circles, arrange the Rillettes de Noix de St-Jacques at the bottom, cover with sweet potato purée, and place your grated comté
7. Bake at 180°C and bake
8. Serve with salad