Potato gratin with baked vegetable roll

Name: Potato gratin with baked vegetable roll
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1 kg Potatoes; 7-10 Tbsp Sea salt; 250 g Leeks (leek); 200 g Tomatoes; 50 g grated Emmental cheese; 7-10 Tbsp Pepper; 200 ml Milk; 2 Egg Yolk; 2 TABLESPOONS Sesame seeds; 1 collar flat leaf parsley; 2 Federation Chives; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Wholemeal wheat flour; 200 g Whipped cream; 1/4 l Vegetable and yeast broth; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1 kg Potatoes
7-10 Tbsp Sea salt
250 g Leeks (leek)
200 g Tomatoes
50 g grated Emmental cheese
7-10 Tbsp Pepper
200 ml Milk
2 Egg Yolk
2 TABLESPOONS Sesame seeds
1 collar flat leaf parsley
2 Federation Chives
1 TABLESPOON Butter or margarine
1 TABLESPOON Wholemeal wheat flour
200 g Whipped cream
1/4 l Vegetable and yeast broth
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Peel and wash the potatoes. Cook in boiling salted water for about 20 minutes. Clean and wash the leek and tomatoes. Cut leek into pieces of about 15 cm, blanch in boiling salted water for about 3 minutes. Then drain, cut the rolls lengthwise and place them on foil close together (24 cm wide). Dice the tomatoes roughly and spread them on the leek.
2
Sprinkle with half of the cheese. Season with salt and pepper. Roll up firmly with the help of the foil. Drain the potato water, add milk and mash. Beat the egg yolks and stir in. Season to taste with salt and pepper. Grease the bottom of a mould (24 cm long) and fill with half of the puree. Place the leek roll on top. Add the rest of the puree. Sprinkle with sesame seeds and remaining cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. In the meantime, wash the herbs for the sauce and, except for a few parsley leaves for garnishing, chop in the universal chopper.
3
Grease the bottom of a mould (24 cm long) and fill with half of the puree. Place the leek roll on top. Add the rest of the puree. Sprinkle with sesame seeds and remaining cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. In the meantime, wash the herbs for the sauce and, except for a few parsley leaves for garnishing, chop in the universal chopper. Melt the fat. Sweat flour in it. Add cream and stock while stirring and bring to the boil. Add herbs. Let simmer for 5 minutes and season with salt and pepper. Serve everything garnished with parsley leaves
4
Melt the fat. Sweat flour in it. Add cream and stock while stirring and bring to the boil. Add herbs. Let simmer for 5 minutes and season with salt and pepper. Serve everything garnished with parsley leaves
5
With 6 people: