Recipe - Potatoe Gratin

Ingredients:
800 g to 1 kg waxy potatoes
1 onion
1 carrot
40 g butter
4 tbsp flour
50 ml cream
50 ml milk
100 ml vegetable stock (instant)
salt and pepper
1 level tsp nutmeg
1 bunch parsley
butter for the pan
200 g grated cheese

Preparation:

Wash, peel, slice potatoes and cook in ca. 2 l salted water until tender.

Peel and dice onion. Peel and dice carrot. Heat butter in a coated fry pan and sweat onions and carrots until translucent. Dust on flour and lightly sauté, stirring constantly.

Remove fry pan from stove. Stir in cream and milk until smooth. Heat the mixture and add vegetable stock, stirring constantly to avoid clumps. Season with pepper, salt, and nutmeg and let simmer about 3 minutes. Then add chopped parsley. Remove fry pan from the stove.

Preheat oven to 200° C. Drain potatoes. Butter a casserole. Layer in the potatoes, cover with sauce, and sprinkle on cheese.

Gratiné in oven ca. 25 minutes. Serve potato gratin hot.

Tip: Savoy cabbage or broccoli can also be added as an extra layer. To do this, wash and chop 500 g savoy cabbage or broccoli and cook for 7 minutes in boiling salt water. Drain well through a sieve. Layer the vegetables and potatoes alternately in the casserole.

Recipes: gratin • potato gratin • potatoes • vegetarian