Zucchini-carrot-potato gratin

Name: Zucchini-carrot-potato gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Carrots; 300 g Courgette; 500 g Potatoes; 400 ml Cremefine for cooking; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 100 g low fat grated cheese (17 % fat absolute); 7-10 Tbsp Marjoram; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Carrots
300 g Courgette
500 g Potatoes
400 ml Cremefine for cooking
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
100 g low fat grated cheese (17 % fat absolute)
7-10 Tbsp Marjoram
7-10 Tbsp Grease

Directions

1
Wash, clean and peel the carrots. Zucchini wash, clean and peel. Peel and wash potatoes. Cut everything into thin slices. Grease 4 gratin dishes (each 12 cm Ø; 350 ml content), put vegetable slices in them.
2
Season the creme fines with salt, pepper and nutmeg and pour over the vegetables. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 150 °C/ gas: level 3) for 35-40 minutes. Serve garnished with marjoram.