Carrot-potato-gratin

Name: Carrot-potato-gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 Pot of chervil; 500 g Carrots; 1 kg floury potatoes; 150 g condensed milk (4 % fat); 1 (250 ml) bottle of low-fat cream for cooking (7% fat); 100 ml + 2 tablespoons vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 g low-fat Gouda cheese (17% fat); 1 (approx. 200 g) Lettuce; 1/2 bunch Radishes; 1/2 TEASPOON coarse-grained mustard; 4 TABLESPOONS White wine vinegar; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Sugar; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 Pot of chervil
500 g Carrots
1 kg floury potatoes
150 g condensed milk (4 % fat)
1 (250 ml) bottle of low-fat cream for cooking (7% fat)
100 ml + 2 tablespoons vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 g low-fat Gouda cheese (17% fat)
1 (approx. 200 g) Lettuce
1/2 bunch Radishes
1/2 TEASPOON coarse-grained mustard
4 TABLESPOONS White wine vinegar
2 TABLESPOONS Sunflower oil
7-10 Tbsp Sugar
7-10 Tbsp Grease

Directions

1
Wash the chervil, dab dry and put 2 stems aside. Chop the remaining leaves finely. Peel and wash the carrots and slice into 1-2 mm thin slices. Peel and wash the potatoes and slice them.
2
Mix chervil, condensed milk, cream and 100 ml broth and season with salt, pepper and nutmeg. Layer carrots and potatoes in a greased casserole dish and pour over the liquid. Grate the cheese and sprinkle over it.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. 10 minutes before end of cooking time, clean, wash and drain the salad. Wash and clean the radishes and cut into thin slices.
4
Mix mustard, vinegar and 2 tablespoons of broth, fold in the oil. Season vinaigrette with salt, pepper and a little sugar. Pour the vinaigrette over the salad. Garnish the casserole with chervil. Add the salad.