Spring Vegetable Gratin

Name: Spring Vegetable Gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g waxy potatoes; 1 (approx. 1.2 kg) Cauliflower; 3 (approx. 300 g) medium carrots; 1 (approx. 850 g) Pointed cabbage; 1 collar Spring onions; 7-10 Tbsp salt, white pepper, nutmeg; 6 eggs , 1/2 l milk (Gr. M); 250 g Sour cream or crème fraîche; 7-10 Tbsp Grease; 7-10 Tbsp Parsley and Dill

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g waxy potatoes
1 (approx. 1.2 kg) Cauliflower
3 (approx. 300 g) medium carrots
1 (approx. 850 g) Pointed cabbage
1 collar Spring onions
7-10 Tbsp salt, white pepper, nutmeg
6 eggs , 1/2 l milk (Gr. M)
250 g Sour cream or crème fraîche
7-10 Tbsp Grease
7-10 Tbsp Parsley and Dill

Directions

1
Wash the potatoes and cook for about 20 minutes. quench, peel, let cool
2
Clean or peel and wash the vegetables. Divide cauliflower into florets. Cut carrots into pieces, pointed cabbage into slices and spring onions into rings
3
Steam cauliflower covered in little boiling salted water for 10-12 minutes. Add carrots after about 5 minutes and cook. Steam the pointed cabbage covered in a little boiling salted water for about 10 minutes
4
Grate cheese. Cut potatoes into thick slices. Drain vegetables. Whisk eggs, milk and sour cream. Season with salt, pepper and nutmeg. Stir in cheese.
5
Spread the vegetables and potatoes in a greased fat pan (at least 3.5 cm deep) or a large flat casserole dish. Pour egg milk over it. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes. Garnish with parsley and dill if desired