Potato gratin with carrot, celery and zucchini

Name: Potato gratin with carrot, celery and zucchini
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 400 g Carrots; 1/2 Celery Tuber; 1 Courgette; 2 TABLESPOONS Ghee (Indian clarified butter); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Turmeric; 300 g + 2 tablespoons whipped cream; 3 Stem(s) Oregano; 3 Stem(s) Marjoram; 7-10 Tbsp grated nutmeg; 1 Egg yolk (size M); 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
400 g Carrots
1/2 Celery Tuber
1 Courgette
2 TABLESPOONS Ghee (Indian clarified butter)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Turmeric
300 g + 2 tablespoons whipped cream
3 Stem(s) Oregano
3 Stem(s) Marjoram
7-10 Tbsp grated nutmeg
1 Egg yolk (size M)
7-10 Tbsp Grease

Directions

1
Peel and wash the potatoes and slice them finely. Clean, wash and grate carrots and celery. Wash, clean and also grate the zucchini. Heat the ghee in a large pan, sauté the carrots, zucchini and celery for about 4 minutes, season with salt, pepper and turmeric.
2
Wash the herbs, shake dry and chop finely except for a little to garnish. Mix the herbs into the vegetables. Line a thin casserole dish (20 x 30 cm) with potatoes, season with salt and nutmeg.
3
Add a layer of vegetables and repeat the process twice.
4
Mix the egg yolk and 2 tablespoons of cream, spread the top layer of potatoes with it and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Remove the casserole from the oven and sprinkle with the remaining herbs.