Potato gratin and raw carrots

Name: Potato gratin and raw carrots
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 240 g peeled potatoes; 1 (30 g) peeled onion; 1 washer (30 g) lean cooked ham; 7-10 Tbsp Grease; 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 20 g Gouda cheese; 200 g peeled carrots; 3-4 Walnut kernel halves; 7-10 Tbsp a few squirts of sweetener and lemon juice; 7-10 Tbsp some parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

240 g peeled potatoes
1 (30 g) peeled onion
1 washer (30 g) lean cooked ham
7-10 Tbsp Grease
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
20 g Gouda cheese
200 g peeled carrots
3-4 Walnut kernel halves
7-10 Tbsp a few squirts of sweetener and lemon juice
7-10 Tbsp some parsley

Directions

1
Wash the potatoes and cut into thin slices. Chop onion. Cut ham into cubes
2
Place the potatoes, onion and ham in a small greased casserole dish. Season the milk with salt, pepper, nutmeg and pour over the potatoes
3
Bake the gratin in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 40-45 minutes. Sprinkle cheese slices over the gratin 15 minutes before the end of cooking
4
Wash the carrots, grate them. Chop the nuts and mix them in. Season to taste with sweetener and lemon juice. Wash and chop the parsley. Sprinkle over the potato gratin. Add the raw carrots
5
The gratin becomes piquanter with Roquefort or Appenzeller cheese instead of Gouda