Vegetable Gratin with Crème Fraîche and Gruyere Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 clove garlic
- Butter, for greasing the baking pan
- 500 g pumpkin meat, rated (butternut)
- 200 g carrot (s), rated
- 200 g parsnip (s), rated
- 200 g sweet potato (s), rated
- 400 g crème fraîche
- 100 ml white wine
- 120 g cheese, coarsely rated Gruyere
- 2 teaspoons thyme
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees.
- Grease an oven dish and rub the clove of garlic on it.
- Put half of the vegetables in the pan, season with pepper and salt and press down. Mix the crème fraîche with the wine, season with salt and pepper. Spread half of it on the vegetables. Sprinkle on 40 grams of cheese and 1 teaspoon of thyme. Put a second layer of vegetables, crème fraîche, cheese and thyme in the pan in the same way. Cover the pan with aluminum foil and bake for 30 minutes.
- Then bake again without foil for 30 minutes until golden brown.
- Let rest for 10 minutes.
- Serve with lettuce.
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