John Myers
Casserole: Vegetable Gratin with Crispy Crust
The perfect casserole: vegetable gratin with crispy crust recipe with a picture and simple step-by-step instructions.
For the crust
- 600 g Potatoes
- 600 g Pumpkin, butternut, or Hokkaido
- 1 Red pepper
- 12 Cocktail tomatoes
- 3 Eggs
- 150 ml Cream
- Pepper, salt, nutmeg
- 200 g Brussels sprouts fresh
- 2 tbsp Sour cream
- 4 tbsp Chopped almonds
- 150 g Grated mountain cheese
- 2 tbsp Oatmeal
- Peel the carrots and potatoes and cut into thin slices. Also cut the pumpkin into slices, if necessary peel beforehand. Clean the Brussels sprouts, cut out the stalk and quarter. Peel and quarter the bell pepper, remove the core and cut into pieces.
- Bring the salted water to the boil and blanch the potatoes, carrots and pumpkin for 2 minutes. In a pan with a little butter, toss the Brussels sprouts and paprika and let cook gently for about 5 minutes.
- Put all the vegetables together in a greased baking dish. Halve the tomatoes and spread over them. Whisk the eggs with the cream and season well, spread over the vegetables. Cook in a preheated oven at 180 degrees for 25 minutes. In the meantime, knead the ingredients for the crust. After the baking time, distribute over the casserole and grill for another 15 minutes at 160 degrees.
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