Red – Orange Autumn Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s), waxy (e.. Linda)
- 350 g pumpkin (se) (Hokkaido)
- 350 g beetroot
- 2 cloves garlic)
- 2 onions)
- 120 g oat cream cheese (e.. Chevrollé)
- 300 g cream
- 200 ml milk
- marjoram
- nutmeg
- salt
- 3 tablespoon sherry
- Pepper, freshly ground
- butter
Print Recipe
Pin Recipe Instructions
- Peel the vegetables and onions. Cut into 3-4 mm thin slices. Peel the garlic cloves and slice them into wafer-thin slices.
- Layer the vegetables according to type in the following order in the largest possible buttered casserole dish as follows: Potatoes - 1 onion - garlic - beetroot - 1 onion - pumpkin - garlic - potatoes. Salt each layer and season with freshly ground pepper, a little marjoram and nutmeg.
- Mix the cream, milk and goat cream cheese so that the cheese dissolves completely. Pour over the vegetables. Sprinkle the gratin with flakes of butter and pour on the sherry.
- Bake in a preheated oven at 180 ° C for about three quarters of an hour.
- This goes well with green salad and lamb fillet.
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