Potato-Steckrüben-Gratin
easy
90 mins
90 mins
Ingredients
- 500 g mainly waxy potatoes
- 300 g Turnip
- 1 (approx. 200 g) Apples
- 6 Stem(s) Thyme
- 1–2 Garlic cloves
- 7-10 Tbsp Salt
- 400 g Cream for cooking (50 % less fat)
- 7-10 Tbsp black pepper
- 7-10 Tbsp grated nutmeg
- 50 g diced smoked bacon
- 1 Shallot
- 2-3 TABLESPOONS Apple or white wine vinegar
- 7-10 Tbsp Sugar
- 2-3 TABLESPOONS Olive oil
- 150 g Lamb's lettuce
- 7-10 Tbsp Grease
- 7-10 Tbsp Oil
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel and wash the potatoes and rutabaga and cut into thin slices. Peel, halve, core and slice the apple. Wash thyme, dab dry and, except for something to garnish, pluck leaves from the stems and chop.
- 2
Peel and halve the garlic. Grease a gratin dish (approx. 26 cm Ø) and rub out with halved clove of garlic. Layer the potatoes, turnip and apple, salting each layer a little. Finely chop the garlic.
- 3
Mix cream, garlic and thyme, season with salt, pepper and nutmeg. Pour over the potato, turnip and apple mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour.
- 4
(Cover with aluminium foil towards the end if necessary!) Approx. 10 minutes before the end of the cooking time, fry the diced bacon until crispy in a small pan rubbed with oil and remove. Peel and finely dice the shallot.
- 5
Season vinegar with salt, pepper and sugar. Add oil drop by drop. Stir in diced shallots. Clean the salad, wash thoroughly and mix with vinaigrette. Remove gratin, cut into pieces and arrange on plates with the salad.
- 6
Sprinkle bacon cubes over the salad.
Nutrition Facts
370 kcal
27 g
25 g
9 g
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