John Myers
Potato and Carrot Kasseler Gratin
The perfect potato and carrot kasseler gratin recipe with a picture and simple step-by-step instructions.
- 300 g Carrots
- 400 g Waxy potatoes
- 8 Discs Kassel cold cuts
- 200 ml Liquid cream
- 150 g Grated Gouda
- Salt and pepper
- Freshly grated nutmeg
- Peel the carrots and cut diagonally into 1/2 cm thick slices. Peel the potatoes and cut into 2 cm pieces. Let both boil in a saucepan full of water and a little salt for about 5 minutes. Drain and drain.
- Heat the cream in a saucepan, season with salt, pepper and freshly grated nutmeg. Add half of the gouda and let it melt.
- Shape the Kasseler slices into small rolls. Place the potatoes and carrots in a baking dish (about 20 + 20cm). Place the Kasseler rolls on top of the vegetables.
- Preheat the oven to 220 degrees (fan oven 200 degrees). Pour the cream over the vegetables. Sprinkle with the rest of the Gouda cheese and bake in the hot oven on a grid on the middle rack for 20-25 minutes until light brown.
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