Potato and Vegetable Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g carrot (s), washed, cleaned, sliced
- 250 g beans, reen, washed, cleaned, cut into pieces
- 250 g broccoli, washed, cleaned, cut into florets
- 250 g cauliflower, washed, cleaned, cut into florets
- 500 g potato (s), washed, peeled, thinly sliced
- 300 ml cream, (cooking cream)
- 300 ml milk 1.5%
- 1 tablespoon Vegeta or granulated broth
- nutmeg
- pepper
- 200 g cheese, low-fat cheese spread
Print Recipe
Pin Recipe Instructions
- Prepare the vegetables and finely chop the potatoes on the cucumber slicer. Do not wash afterwards so that the starch remains in the potatoes.
- Put the vegetables with the potatoes, cream, milk and spices in a saucepan and bring to the boil. Let simmer for 10 minutes. Stir every now and then.
- After the cooking time, put everything in an ovenproof dish, press down lightly and sprinkle with the cheese.
- Preheat the oven. Bake for 20 minutes at 220 ° C top / bottom heat or 200 ° C hot air in the middle of the oven until crispy and brown.
- Make sure that the gratin doesn`t turn too brown.
- If after this time there is still too much liquid, you can turn off the oven and leave the gratin in the oven for another 10 minutes.
- The vegetables can be used however you like.
- This goes well with meat, sausage, fish, poultry ..
- If you like, you can also add chopped, cooked ham.
- But it is also a full meal for vegetarians.
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