Summary

Ingredients

• 800 g potato (s)
• 450 g beetroot
• 450 g kale
• 280 g cheese, e.., Emmentaler
• 1 egg (s)
• 100 ml milk
• 100 ml cream
• some vegetable stock, instant
• some nutmeg
• some salt and pepper

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Instructions

1. Remove the kale from the stems and blanch briefly. Meanwhile, peel the raw potatoes and beetroot and cut into small cubes. Ready-cooked beetroot can also be used.
2. Mix the potatoes, beetroot and kale, season with salt, pepper and nutmeg and place in an ovenproof dish (if you have one, one with a lid).
3. Preheat the oven to 220 ° C top / bottom heat.
4. Mix the cream with the milk, egg and vegetable stock and pour over the vegetables. Now spread the cheese on the top layer of the vegetables and put the lid on the ovenproof dish. If you don`t have a suitable lid, you can cover the gratin with aluminum foil. It is important that the cheese does not burn.
5. Put everything in the oven for 60 minutes. After 60 minutes, remove the lid or aluminum foil from the gratin and bake for another 10-15 minutes until the cheese has turned lightly brown.