Potato and carrot gratin

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly, cut in half and cook in boiling salted water for about 15 minutes until firm to the bite. In the meantime peel, wash and slice carrots diagonally. Steam in a pot covered with a little water for about 5 minutes. Melt the fat. Sweat flour in it. Add milk while stirring constantly and continue to simmer for about 2 minutes.

2. 2

   Season to taste with salt, pepper and nutmeg. Wash the chervil, dab dry and put something aside for garnishing. Pluck the remaining chervil from the stems and chop finely. Remove the carrots with a skimmer, drain briefly and place in a greased casserole dish. Sprinkle chervil over it. Drain the potatoes briefly as well and layer them in the dish. Pour sauce over them. Grate the cheese and sprinkle over it. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes until golden brown. In the meantime, clean and wash the spring onions and cut them diagonally into rings. Heat oil in a coated pan.

3. 3

   Drain the potatoes briefly as well and layer them in the dish. Pour sauce over them. Grate the cheese and sprinkle over it. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes until golden brown. In the meantime, clean and wash the spring onions and cut them diagonally into rings. Heat oil in a coated pan. Fry spring onions for 2-3 minutes, season with salt and pepper. Take out the gratin, sprinkle with spring onions and garnish with chervil

Nutrition Facts

KCAL
420 kcal

CARBS
47 g

FATS
18 g

PROTEINS
18 g