Turnip and sweet potato gratin

Ingredients for 4 servings:

• 500 g potatoes
• 500 g sweet potatoes
• 500 g turnips
• 300 ml milk or oat drink
• 200 ml cream or cream alternative made from oats or almonds
• 2 tsp salt
• ½ tsp pepper
• 1 pinch(s) nutmeg, freshly grated
• 2 tbsp parsley, chopped or frozen
• 1 tbsp vegetable stock powder
• e.g. butter flakes or butter substitute
• e.g. cheese, grated or cheese substitute
• n.e. Sour cream or alternative
• 1 garlic clove(s)
• 1 tsp butter for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian

Preheat oven to 200°C fan/convection oven or 220°C conventional oven. First, grease a baking dish with butter. Halve and peel the garlic clove, then rub it into the dish. Peel the potatoes, sweet potatoes, and turnips (if using) and slice them into very thin slices. For a quicker version, place everything in the baking dish and mix well with your hands. For a more elaborate version, layer the vegetables in the baking dish. One layer of potatoes, one layer of sweet potatoes, and one layer of turnips. For the sauce, mix the cream with the milk. Add all the spices and pour over the vegetables. For a non-layered version, I recommend stirring again with a spoon. If you like, you can sprinkle a few flakes of butter over the gratin (a vegetable peeler works well), or add grated cheese or a few tablespoons of sour cream. Bake in the preheated oven on the middle rack for about 30-35 minutes, until a nice crust has formed. It goes perfectly with sausages or a fresh green salad. Note: The casserole can be prepared the night before or even prepared and pre-baked. Then simply reheat it the next day. It might even taste a bit better because it has marinated. The casserole can be modified as desired. For those on a low-carb diet, the potatoes can be replaced. For calorie counters, the cream can be replaced with milk or completely with unsweetened almond milk. As an alternative to turnips, you can use kohlrabi or other vegetables such as carrots, peas, or beets. I use whatever the garden currently produces. Approx. 350 kcal per serving.