Vegetable and tofu gratin

Ingredients for 4 servings:

• 1 clove(s) garlic
• 2 large potatoes
• 2 turnips, yellow
• 1 small head of pointed cabbage
• 1 large zucchini
• 250 g smoked tofu
• some cocktail tomatoes, halved
• some butter
• 1 sprig(s) rosemary
• 250 ml milk
• 125 ml cream
• ½ cup sour cream
• Salt
• pepper
• nutmeg
• e.g. chili powder or chili flakes or cayenne pepper
• 2 slices of ginger
• Flour
• 1 large onion(s)
• more butter
• n. B. Cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Thinly slice the potatoes. Melt the butter in a small roasting pan or ovenproof casserole dish, thinly slice the garlic, and add it along with the rosemary sprig. Sauté briefly, add the potato slices, and fry. Mix the milk with the cream and sour cream, pour over the lightly browned potatoes, and mix well. Season with salt, freshly ground pepper, grated nutmeg, chili powder, and 2-3 slices of ginger. Simmer for about 5 minutes. Meanwhile, thinly slice the yellow beets, add to the potatoes, fold in, and simmer for another 2-3 minutes. Cut or slice the pointed cabbage into thin strips, also fold in, and simmer for another 2-3 minutes. Thinly slice the smoked tofu and grate the zucchini. Remove the pan from the heat, fold in the tofu, zucchini, and a handful of grated cheese, and top with the halved cherry tomatoes. Prepare the fried onions by slicing them into thin rings, coating them in flour, melting plenty of butter in a pan, and frying the onions until brown and crispy. Drain on kitchen paper and season lightly with salt. Sprinkle the fried onions over the vegetables and finally sprinkle with cheese. Bake in a preheated oven at approximately 220°C for 15-20 minutes, until the cheese is melted and browned.