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Autumn gratin

updated

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Ingredients for 4 servings:

  • 500 g potatoes
  • 500 g beetroot
  • 500 g kohlrabi
  • ½ jar water, hot
  • 2 tsp, heaped broth (yeast vegetable broth, e.g. Vitam-R)
  • 1 cup of cream
  • 150 g cheese (Emmental), grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

with potatoes, beetroot and kohlrabi

Peel the potatoes, beetroot, and kohlrabi. Slice them thinly using a slicer. Layer them alternately (one slice of each) in a shallow baking dish. Dissolve the yeast and vegetable broth in hot water. Add the cream. Spread the cream mixture over the casserole. Bake the gratin for 45 minutes at 200°C (fan oven). Sprinkle the grated Emmental cheese over the gratin and bake for another 15 minutes. The gratin can be eaten on its own.

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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.

Slow grainy dough

Autumn gratin