Potato gratin with leek and carrots in béchamel sauce

Name: Potato gratin with leek and carrots in béchamel sauce
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 TABLESPOON Butter or margarine; 1/2 TABLESPOON Flour; 5 TABLESPOONS low-fat milk; 1 coated Tbsp Instant vegetable stock; 75 g Carrots; 100 g Leeks (leek); 200 g mainly waxy potatoes (e.g. satina); 7-10 Tbsp Salt; 7-10 Tbsp white peppercorns; 7-10 Tbsp grated nutmeg; 30 g grated gratin cheese; 7-10 Tbsp Chervil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 TABLESPOON Butter or margarine
1/2 TABLESPOON Flour
5 TABLESPOONS low-fat milk
1 coated Tbsp Instant vegetable stock
75 g Carrots
100 g Leeks (leek)
200 g mainly waxy potatoes (e.g. satina)
7-10 Tbsp Salt
7-10 Tbsp white peppercorns
7-10 Tbsp grated nutmeg
30 g grated gratin cheese
7-10 Tbsp Chervil

Directions

1
Heat the fat in a pot, dust with flour and sauté while stirring. Gradually stir in 150 ml water and milk, bring to the boil, stir in stock and simmer for 5 minutes over a mild heat.
2
Peel and wash the carrots, clean and wash the leek. Cut carrots into thin slices, leek into rings. Peel and wash potatoes and cut or slice them into thin slices. Arrange the vegetables in a small casserole dish.
3
Season the sauce with salt, pepper and nutmeg. Pour over the vegetables and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Garnish with chervil.