Curry potato gratin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling salted water for about 20 minutes. Clean and wash spring onions and carrots. Leek in rings, cut carrots into slices. Blanch the spring onions in the boiling broth for about 1 minute, remove and drain.

2. 2

   Add the carrots to the stock, bring to the boil, cover and cook over a low heat for about 10 minutes. Hard boil the egg for 10 minutes and rinse with cold water. Drain the carrots on a sieve, collect the stock.

3. 3

   Drain the potatoes, rinse with cold water, peel and slice. Heat the fat in a pot, add flour and sweat in it while stirring. Add curry. Deglaze with stock and milk. Bring to the boil while stirring, boil for a few minutes at low heat, stirring several times.

4. 4

   Season the sauce with herbal salt and pepper. Wash parsley, chop finely, fold half of it into the sauce. Grease an ovenproof casserole dish. Layer potatoes, spring onions and carrots alternately.

5. 5

   Pour gravy over it. Peel and dice the egg and mix with the breadcrumbs. Sprinkle over the casserole. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Serve sprinkled with remaining parsley.