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Carrot, leek and potato gratin

updated

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Ingredients for 4 servings:

  • 350 g carrot(s)
  • 350 g potatoes
  • 2 stalk(s) leeks
  • 3 garlic cloves, squeezed
  • 2 cups of cream
  • salt and pepper
  • curry powder
  • Cumin powder
  • Coriander powder
  • Paprika powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

vegetarian

Wash and trim the carrots and potatoes, and slice them very thinly. Repeat with the leeks. Arrange them in a layered pattern in a greased baking dish. Start with the potatoes, then the carrots, and finally the leeks. Sprinkle each layer with garlic and seasoning. Pour over the cream. Bake in a preheated oven at 160°C (320°F) for about 1 hour. Cover with aluminum foil if desired. This dish goes well with any stir-fry, or for vegetarians, simply serve on its own. Vegans can use soy cream.

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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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