Mairübchen potato gratin with carrots in cheese sauce

Name: Mairübchen potato gratin with carrots in cheese sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 250 ml Vegetable broth; 250 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Carrots; 500 g Mairübchen; 100 g Gouda cheese; 1/2 bunch Parsley; 4 TABLESPOONS Sunflower seeds; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
250 ml Vegetable broth
250 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Carrots
500 g Mairübchen
100 g Gouda cheese
1/2 bunch Parsley
4 TABLESPOONS Sunflower seeds
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Melt the fat in a saucepan. Stir in flour and sweat briefly.
2
Add the stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt and pepper. Peel and wash carrots and fairy tails. Cut the carrots into slices and the little mareübchen into cubes.
3
Grate the cheese roughly. Wash the parsley, shake dry, pluck the leaves from the stalks and chop them, except for a little to garnish. Cheese,
4
Dice the potatoes. Put the potatoes, carrots, fairy tubs and sunflower seeds in a greased casserole dish. Pour sauce over them and sprinkle with the rest of the cheese. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes.
5
Garnish the finished casserole with parsley.