Spicy potato and carrot gratin

Name: Spicy potato and carrot gratin
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 300 g Potatoes; 250 g Carrots; 1 (approx. 200 g) Stalk leek (leek); 150 g Cabanossi; 150 g Whipped cream; 1 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Tabasco; 1 TABLESPOON Pumpkin seeds; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

300 g Potatoes
250 g Carrots
1 (approx. 200 g) Stalk leek (leek)
150 g Cabanossi
150 g Whipped cream
1 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Tabasco
1 TABLESPOON Pumpkin seeds
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Peel and wash the potatoes and carrots and cut or slice them into thin slices. Clean, wash and cut leek into rings. Cut cabanossi into thin slices. Grease casserole dish.
2
Layer an outer ring of potato and cabanoshi slices in the form of scales. Then a ring of carrot slices and in the middle leek and rest of cabanoshi slices. Whisk cream and egg yolk, season with salt, cayenne pepper and Tabasco and pour over the top.
3
Sprinkle with pumpkin seeds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Serve gratin garnished with parsley.