Potato, carrot and courgette gratin

Name: Potato, carrot and courgette gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Courgettes (about 250 g); 350 g Carrots; 500 g Potatoes; 150 ml Vegetable broth (instant); 250 ml Cremefine for cooking; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 50 g low-fat cheese (15 % fat absolute); 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Courgettes (about 250 g)
350 g Carrots
500 g Potatoes
150 ml Vegetable broth (instant)
250 ml Cremefine for cooking
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
50 g low-fat cheese (15 % fat absolute)
7-10 Tbsp Grease

Directions

1
Wash and clean the zucchini and carrots. Peel carrots. Peel and wash potatoes. Cut everything into thin slices. Layer the vegetables in a greased casserole dish (bottom 17 cm Ø, top 23 cm Ø; 1 litre capacity).
2
Whisk the stock, cream and eggs together. Season to taste with salt, pepper and nutmeg. Pour the egg milk evenly over the vegetables. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes.