Potato gratin

Name: Potato gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g baby potatoes; 500 g Carrots; 375 ml Vegetable broth (instant); 120 g cooked ham (cold cuts); 30 g Butter or margarine; 30 g Flour; 125 g Whipped cream; 50 g grated gouda cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1/2 bunch Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g baby potatoes
500 g Carrots
375 ml Vegetable broth (instant)
120 g cooked ham (cold cuts)
30 g Butter or margarine
30 g Flour
125 g Whipped cream
50 g grated gouda cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1/2 bunch Parsley

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Then rinse with cold water and peel. In the meantime peel and wash the carrots and cut them into bite-sized pieces. Cook in boiling broth for about 15 minutes.
2
Drain, keep stock. Cut the ham into strips. Wrap it around potatoes. Fill carrots and potatoes into an ovenproof dish. Melt fat for the sauce. Sauté the flour in it. Deglaze with the stock and whipped cream.
3
Bring to the boil while stirring continuously. Stir in cheese. Season with salt, pepper and nutmeg. Pour over the vegetables and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.
4
Wash and chop the parsley and sprinkle over it. Serve garnished with small bouquets.