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Carrot and potato gratin

updated

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Ingredients for 4 servings:

  • 600 g potato(s), waxy
  • 500 g carrot(s)
  • 100 ml cream
  • 2 eggs
  • 100 g cheese (Emmental)
  • 20 g butter
  • herbal salt
  • pepper
  • nutmeg
  • Caraway seeds
  • Parsley, fresh

Instructions

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

Wash the potatoes and carrots, peel them thinly, and cut them into slices about 3 mm thick. Combine the cream with the eggs and season with herb salt, pepper, caraway seeds, and nutmeg. Preheat the oven to 200°C and grease a shallow casserole dish. Arrange the potatoes and carrots in the dish in a shingle pattern. Grate the cheese and drizzle with the cream sauce. Finally, arrange the butter in knobs on top. Bake the gratin for about 40 minutes. Serve sprinkled with freshly chopped parsley.

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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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