Potatoes-Beans-China Cabbage Gratin

Name: Potatoes-Beans-China Cabbage Gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml/250 g stripping) Kidney beans; 1/2 (approx. 350 g) Chinese cabbage; 600 g Potatoes; 1 small onion; 1-2 Garlic cloves; 1 potty Sage; 200 g liquid sour cream; 1/8 l Milk; 1 egg (size L); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g grated gruyère cheese; 15 g Butter or margarine; 7-10 Tbsp colourful pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 can(s) (425 ml/250 g stripping) Kidney beans
1/2 (approx. 350 g) Chinese cabbage
600 g Potatoes
1 small onion
1-2 Garlic cloves
1 potty Sage
200 g liquid sour cream
1/8 l Milk
1 egg (size L)
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g grated gruyère cheese
15 g Butter or margarine
7-10 Tbsp colourful pepper

Directions

1
Drain the beans on a sieve. Clean, wash and cut the Chinese cabbage into strips. Wash, peel and thinly slice or slice potatoes. Layer vegetables and potatoes in a flat, ovenproof dish in flakes.
2
Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Wash the sage, dab dry and chop, except for a few leaves for garnishing. Mix sour cream, milk, egg, onion, garlic, sage, salt and pepper.
3
Pour over the gratin and sprinkle with cheese. If necessary, spread a few flakes of fat on the gratin and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 45-50 minutes. Sprinkle the finished gratin with coloured pepper and serve garnished with sage.