Potato gratin with raw carrot

Name: Potato gratin with raw carrot
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 250 g Potatoes; 1 (approx. 30 g) small onion; 75 g (cut approx. 1 cm thick) cooked ham; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Garlic clove; 100 g Whipped cream; 50 g medieval Gouda cheese; 1 (approx. 100 g) Carrot; 1-2 TABLESPOONS Lemon juice; 2-3 TEASPOONS Honey; 10 g Walnut kernels; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

250 g Potatoes
1 (approx. 30 g) small onion
75 g (cut approx. 1 cm thick) cooked ham
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Garlic clove
100 g Whipped cream
50 g medieval Gouda cheese
1 (approx. 100 g) Carrot
1-2 TABLESPOONS Lemon juice
2-3 TEASPOONS Honey
10 g Walnut kernels
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Peel, wash and slice the potatoes. Peel and roughly chop the onion. Cut ham into cubes. Grease a small gratin dish (18 cm Ø). Layer potatoes and ham.
2
Season with salt and pepper. Sprinkle onions over it. Peel the garlic and press it through a garlic press. Mix cream and garlic and season with salt and pepper. Pour over the potatoes.
3
Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 35-40 minutes. In the meantime, grate the cheese finely and sprinkle it over the potatoes about 20 minutes before the end of the cooking time. For the raw vegetables, peel and coarsely grate the carrots.
4
Mix lemon juice and honey. Coarsely chop the walnuts. Mix the raw vegetable ingredients. Serve gratin to taste, garnished with parsley. Add raw vegetables.