Wash the potatoes and carrots, peel them thinly and cut into 3 mm thin slices. Mix the cream with the eggs and season with herb salt, pepper, caraway seeds and nutmeg.
Preheat the oven to 200 ° C and grease a flat baking dish. Place the potatoes and carrots in the pan like a roof tile. Grate the cheese and pour over it with the cream sauce. Finally, put the butter in flakes on top.
Bake the gratin for about 40 minutes. Serve the casserole sprinkled with the freshly chopped parsley.
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