Potato and Herbs Gratin

Name: Potato and Herbs Gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Stem(s) Chervil; 4 Stem(s) Petersile; 1/2 bunch Chives; 1/2 peeled clove of garlic; 1.3 kg Potatoes; 250 ml low-fat cream for cooking (7% fat); 250 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 g low-fat Gouda cheese (17 % fat); 2 (approx. 300 g) Romaine lettuce hearts; 100 g cherry tomatoes; 1 (100 g) Carrot; 4 TABLESPOONS White wine vinegar; 1 knife tip medium hot mustard; 3 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Stem(s) Chervil
4 Stem(s) Petersile
1/2 bunch Chives
1/2 peeled clove of garlic
1.3 kg Potatoes
250 ml low-fat cream for cooking (7% fat)
250 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 g low-fat Gouda cheese (17 % fat)
2 (approx. 300 g) Romaine lettuce hearts
100 g cherry tomatoes
1 (100 g) Carrot
4 TABLESPOONS White wine vinegar
1 knife tip medium hot mustard
3 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Grease

Directions

1
Wash the herbs, dab dry and finely chop the leaves of chervil and parsley. Cut the chives into small rings, except for 8 stalks. Casserole dish with half the garlic
2
Peel and wash the potatoes and slice them into very thin slices. Mix the potatoes, cream, milk and 3/4 of the herbs in a bowl and season with salt, pepper and a little nutmeg. Spread the potatoes evenly in the dish.
3
Grate cheese. Pour herbal cream over the potatoes and sprinkle with cheese. Bake the casserole in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. In the meantime, clean and wash the salad and let it drain in a sieve.
4
Wash the tomatoes, dab dry and cut in half. Peel, wash and grate the carrot. Cut 4 chives into thin rings. Shortly before the gratin is ready, mix vinegar, mustard and chives, fold in oil.
5
Season the vinaigrette with salt, pepper and a little sugar. Sprinkle gratin with chopped herbs, garnish with 4 chives and then cut into pieces. Mix salad and vinaigrette. Arrange gratin and salad.