Colourful vegetable gratin

Name: Colourful vegetable gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Potatoes; 7-10 Tbsp Salt; 350 g Carrots; 350 g Leeks (leek); 400 g Savoy cabbage; 250 g Schmand; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Pepper; 200 g medieval Gouda cheese; 1 TABLESPOON coarsely chopped almonds possibly some smooth parsley for garnishing; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Potatoes
7-10 Tbsp Salt
350 g Carrots
350 g Leeks (leek)
400 g Savoy cabbage
250 g Schmand
1 TABLESPOON medium hot mustard
7-10 Tbsp Pepper
200 g medieval Gouda cheese
1 TABLESPOON coarsely chopped almonds possibly some smooth parsley for garnishing
7-10 Tbsp Grease

Directions

1
Peel, wash and chop the potatoes. Peel, wash and slice carrots. Clean, wash and cut leek into rings. Clean, wash and slice the savoy cabbage.
2
Remove the stalk. Cook the potatoes in boiling salted water for about 10 minutes. Add vegetables after 5 minutes of cooking time. Drain. Put everything into a greased gratin dish. Mix sour cream with mustard and season with salt and pepper.
3
Pour over the vegetables. Grate the cheese and spread on the casserole. Sprinkle with almonds and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Garnish with parsley as desired and serve.