Potato and carrot gratin

Name: Potato and carrot gratin
Cook time: 50 min
Total time: 50 min
Yield: 3
Ingredients: 1 kg medium-sized potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 500 g Carrots; 1⁄2 Tsp Broth; 2 TABLESPOONS + some butter; 2 TABLESPOONS flour - 400 ml milk; 6-8 Stem(s) Chervil; 1 collar Spring onions; 100 g Gouda (play)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 3

1 kg medium-sized potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
500 g Carrots
1⁄2 Tsp Broth
2 TABLESPOONS + some butter
2 TABLESPOONS flour - 400 ml milk
6-8 Stem(s) Chervil
1 collar Spring onions
100 g Gouda (play)

Directions

1
Peel and wash the potatoes, cut in half lengthwise and cook in salted water for about 20 minutes. Peel and wash carrots and cut them diagonally into slices. Steam in 1⁄4 l boiling water with the broth for about 5 minutes.
2
Drain and collect the cooking water.
3
Heat 2 tablespoons of butter. Sauté the flour in it. Stir in cooking water and milk, bring to the boil. Let simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg.
4
Wash and chop the chervil, except for something to garnish. Clean and wash spring onions and cut into rings. Layer the carrots in a greased casserole dish. Sprinkle with chervil. Drain the potatoes and lay them on the carrots with the smooth side down.
5
Add spring onions. Pour sauce over it. Grate cheese and sprinkle over potatoes.
6
Bake in a hot oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes until golden brown. Garnish with chervil.