Summary

Ingredients

• 1 leek (leek)
• 2 large carrots
• 1 parsnip (s)
• 2 large potatoes
• 150 g crème fraîche
• 150 ml whipped cream (cream)
• 1 clove garlic, pressed
• 1 pinch (s) nutmeg, grated
• 1 teaspoon, heaped herbal salt
• some white, ground pepper
• 80 g cheese (Gouda), rated

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Instructions

1. Wash and clean the leek, cut into fine rings and spread in a suitable casserole dish. Cut or slice carrots, parsnips and potatoes into thin (half) slices and distribute first the carrot, then the parsnip and finally the potato slices evenly in the pan (or mixed). Mix the creme fraiche, whipped cream and spices well (or shake well in a shaker) and pour over the vegetables.
2. Bake the casserole in the preheated oven at 180 ° for 25 minutes, then spread the grated cheese over it and bake for another 30 minutes. Let it sit in the switched-off oven for another 10 minutes.
3. A delicious accompaniment to meat or fish can of course also be served as a vegetarian main meal with a salad.