Carrot-potato gratin

Name: Carrot-potato gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 3-4 Carrots; 600 g waxy potatoes; 1 small zucchini; 1 Garlic clove; 7-10 Tbsp Grease; 7-10 Tbsp salt, pepper; 7-10 Tbsp grated nutmeg; 5-7 TABLESPOONS Whipped cream; 1/8 l Milk; 1 TEASPOON Vegetable broth

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

3-4 Carrots
600 g waxy potatoes
1 small zucchini
1 Garlic clove
7-10 Tbsp Grease
7-10 Tbsp salt, pepper
7-10 Tbsp grated nutmeg
5-7 TABLESPOONS Whipped cream
1/8 l Milk
1 TEASPOON Vegetable broth

Directions

1
Peel or clean and wash carrots, potatoes and zucchini. Slice or cut everything into thin slices. Peel garlic and cut in half lengthwise
2
First rub garlic into a large, flat casserole dish, then grease it. Layer potatoes and vegetables. Season with salt, pepper and nutmeg
3
Mix cream, milk and stock. Season to taste with pepper and a little salt. Pour over the gratin. Grate the cheese and sprinkle it over the gratin. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes until golden brown