John Myers
Autumn Gratin
The perfect autumn gratin recipe with a picture and simple step-by-step instructions.
- 200 g Brussels sprouts fresh
- 200 g Fresh broccoli
- 200 g Hokkaido pumpkin
- 200 g Potato
- 200 ml Cream
- 100 ml Milk
- 3 piece Egg
- 200 g Cheese
- Amarettini almond biscuits
- European walnut
- Salt
- Pepper
- Nutmeg
- Thyme
- Rapeseed oil
- Clean and blanch the Brussels sprouts. Cut the broccoli into florets and blanch them too (you can also use the stalk). Core the Hokkaido, cut into small cubes and fry in rapeseed oil. Cut the potatoes into small cubes and cook them almost cooked.
- Whisk the cream with the milk, eggs, salt, pepper, thyme and nutmeg.
- Chop the walnuts. Put about a handful of amarettini in a bag and crush them. Grate the cheese. Put the vegetables in a baking dish, spread the chopped walnuts on top and pour the cream mixture over them. Spread the cheese on top and sprinkle some crushed amarettini on top. Bake the gratin for about 30-40 minutes at 170 degrees.
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