Potato gratin with colorful salad

Name: Potato gratin with colorful salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes (e.g. predominantly waxy); 1 Garlic clove; 400 ml low-fat milk; 7-10 Tbsp salt, pepper; 7-10 Tbsp Grease; 1 (200 ml) Bottle of Crème balance (Dr. Oetker); 75 g grated light cheese (15 % fat absolute); 1/2 TEASPOON Vegetable broth; 2 TABLESPOONS white balsamic vinegar; 1-2 TEASPOONS Mustard; 125-150 g Lamb's lettuce; 150 g cherry tomatoes; 100 g Mushrooms

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes (e.g. predominantly waxy)
1 Garlic clove
400 ml low-fat milk
7-10 Tbsp salt, pepper
7-10 Tbsp Grease
1 (200 ml) Bottle of Crème balance (Dr. Oetker)
75 g grated light cheese (15 % fat absolute)
1/2 TEASPOON Vegetable broth
2 TABLESPOONS white balsamic vinegar
1-2 TEASPOONS Mustard
125-150 g Lamb's lettuce
150 g cherry tomatoes
100 g Mushrooms

Directions

1
Peel, wash and slice or cut the potatoes. Peel and chop garlic. Cook both with milk and salt for about 10 minutes
2
Lightly grease a casserole dish. Spread potatoes and milk in it, season. Pour cream balance over it and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 40-45 minutes
3
Dissolve the stock in 6-8 tablespoons of hot water and let it cool down. Add vinegar, mustard, salt and pepper and mix until creamy. Clean and wash lettuce, tomatoes and mushrooms. Cut tomatoes and mushrooms into slices. Mix prepared salad ingredients and marinade. Arrange everything