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Potato and Imperial Vegetable Gratin

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Ingredients for 4 servings:

  • 10 m.-sized potatoes
  • 750 g vegetables (frozen)
  • 600 ml milk
  • 1 tbsp flour
  • some vegetable stock and water
  • Salt
  • pepper
  • 150 g cheese (Emmental), grated
  • chives
  • Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes, halve them, slice them, and boil them in salted water for about 5 minutes. Sauté the frozen vegetables in a little vegetable stock until crisp. First, place the potatoes in a shallow baking dish and spread the vegetables on top. Top up the liquid from the vegetables with a little water, mix about 100 ml of milk and a tablespoon of flour, and add. Bring to a boil while stirring. Add enough milk to make a creamy sauce (about 500 ml). Season with salt, pepper, chives, and parsley, and pour over the vegetables. Finally, sprinkle with grated cheese. Bake in a preheated oven at 225°C for about 20-25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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