Potato and vegetable gratin with fish fingers from the oven

Ingredients for 4 servings:

• 1 kg potatoes
• 3 carrots
• 1 stalk(s) leek
• 1 clove(s) garlic
• 200 ml cooking cream
• nutmeg
• pepper
• Salt
• 1 tsp, heaped vegetable broth, instant
• Butter or margarine for the gratin dish
• 30 fish fingers, frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

First, peel the potatoes and carrots and thoroughly clean the leeks. Then, pour the cream into a large saucepan and season generously with freshly grated nutmeg, vegetable stock granules, pepper, and salt. Finely dice the garlic clove and add it to the cream. Thinly slice the leek and add it to the cream in the pan. Using a grater, slice the potatoes and carrots very thinly into the pan with the cream. Mix everything well and pre-cook for about 15 minutes at medium heat. Meanwhile, preheat the oven to 200°C (fan oven). Grease a gratin dish well with butter or margarine and pour in the potato, vegetable, and cream mixture. Place the potato and vegetable gratin on the bottom rack of the oven. After 5 minutes, place the frozen fish fingers on a rack lined with baking paper and also in the oven. The potato gratin takes about 20 to 25 minutes to cook, and the fish fingers about 15 to 20 minutes. If necessary, cover the potato and vegetable gratin with aluminum foil.