Carrot and leek gratin

Name: Carrot and leek gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g large carrots; 7-10 Tbsp Salt; 400 g Leeks (leek); 300 g Fresh cream; 50 ml Milk; 1 Egg; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 g medieval Gouda cheese; 1/2 bunch Chives, dill and parsley; 7-10 Tbsp a few squirts of lemon juice; 200 g smoked ham (Black Forest - very thinly sliced)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g large carrots
7-10 Tbsp Salt
400 g Leeks (leek)
300 g Fresh cream
50 ml Milk
1 Egg
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 g medieval Gouda cheese
1/2 bunch Chives, dill and parsley
7-10 Tbsp a few squirts of lemon juice
200 g smoked ham (Black Forest - very thinly sliced)

Directions

1
Peel and wash the carrots and cut them into diagonal slices. Cook in boiling salted water for about 7 minutes, then drain. Clean, wash and cut leek into rings. Place the vegetables alternately in a flat, damp-proof dish. Mix 150 g crème fraîche, milk and egg. Season with salt, pepper and nutmeg. Spread over the vegetables.
2
Grate cheese over them. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. In the meantime, wash and chop the herbs for the sauce. Warm up the rest of the crème fraîche and stir in the herbs. Season to taste with salt, pepper and lemon juice. Serve gratin and sauce with ham