XXL vegetable gratin

Name: XXL vegetable gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Carrots; 2 rod/s (approx. 400 g) Leeks; 750 g Potatoes; 400 g Whipped cream; 50 g Hazelnut kernels; 7-10 Tbsp Grease; 1 Garlic clove; 7-10 Tbsp salt, pepper, nutmeg, dried thyme

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Only 15 minutes preparation, already cooked carrots, leek and potatoes together in the oven. Instead of cheese, the whole thing is sprinkled with crunchy seeds

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Carrots
2 rod/s (approx. 400 g) Leeks
750 g Potatoes
400 g Whipped cream
50 g Hazelnut kernels
7-10 Tbsp Grease
1 Garlic clove
7-10 Tbsp salt, pepper, nutmeg, dried thyme

Directions

1
Peel and wash the carrots and cut them diagonally into slices. Clean and wash leek and cut into rings. Peel and wash the potatoes and also cut them into slices. Pour everything into a large greased casserole dish.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Peel and chop garlic, heat with cream. Season with salt, pepper, nutmeg and 1 tsp. thyme. Pour cream over the vegetables. Bake in a hot oven for about 45 minutes.
3
In the meantime roughly chop the hazelnuts. After about 40 minutes baking time, sprinkle on the gratin and bake until done.