Vegetable gratin with cheese crust

Name: Vegetable gratin with cheese crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 15 g dried porcini; 600 g baby potatoes; 4-5 medium-sized carrots; 1 Romanesco o. Cauliflower; 7-10 Tbsp salt, pepper; 1 medium onion; 2 TABLESPOONS butter/margarine; 2 TABLESPOONS flour, 1/4 l milk; 1 (62,5 g) corner processed cheese, fat for the mould; 50-75 g grated gouda; 2 TABLESPOONS flaked almonds

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

15 g dried porcini
600 g baby potatoes
4-5 medium-sized carrots
1 Romanesco o. Cauliflower
7-10 Tbsp salt, pepper
1 medium onion
2 TABLESPOONS butter/margarine
2 TABLESPOONS flour, 1/4 l milk
1 (62,5 g) corner processed cheese, fat for the mould
50-75 g grated gouda
2 TABLESPOONS flaked almonds

Directions

1
Soak porcini mushrooms in 1/8 l warm water. Wash the potatoes and cook for about 20 minutes. Peel and wash carrots and cut them into thick sticks. Clean, wash and cut Romanesco into florets
2
Cook the vegetables in a good 1/2 l of boiling salted water for 8-10 minutes. Drain vegetables, collect water. Potatoes quench, peel, possibly halve. Peel onion and chop finely
3
Heat the fat. Sauté the onion in it. Sauté flour in it. Deglaze with vegetable water and milk, bring to the boil. Add mushrooms together with soaking water. Melt cheese triangle in it. Simmer sauce briefly, season to taste
4
Spread the vegetables and potatoes in a greased casserole dish. Pour sauce over it. Sprinkle with cheese and almonds. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes
5
Drink: cool juice spritzer