Barley gratin

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 onion(s)
• 400 g carrot(s), cut into half moons
• 2 stalk(s) celery, diced
• 2 stalk(s) leeks, cut into strips
• 250 g barley (rolled barley)
• 1 cup sour cream
• 3 eggs
• salt and pepper
• Thyme
• nutmeg
• 150 g cheese, grated, e.g. mountain cheese, Emmental, young Pamesan

Instructions

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

Place the pearl barley in boiling salted water and cook for 20 minutes, then drain. Sauté the coarsely chopped onion in olive oil, followed by the remaining vegetables. Season with thyme, salt, and pepper, and sauté until al dente. Mix the vegetables and barley. Mix the sour cream with the eggs, salt, and grated nutmeg. Add half of the cheese and fold the mixture into the barley and vegetable mixture. Pour into a greased baking dish, sprinkle with the remaining cheese, and bake in a preheated oven at 180°C for 40 minutes, until the surface is browned. For a meaty variation, stir in 200g of diced bacon or browned minced meat. The vegetables can also be varied.