Fan gratin

Ingredients for 2 servings:

• 3 m.-sized potatoes, mainly waxy
• 1 zucchini
• 1 thick leek(s)
• 1 large carrot(s)
• 1 small onion(s), red, optional
• e.g. olive oil
• 1 shot of white wine
• n. B. rosemary needles
• 100 ml cream
• n. B. Nutmeg
• e.g. sea salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

fanned vegetable gratin, light and simple, without egg

Wash the potatoes, zucchini, leek, and carrot and cut into very thin slices. Optionally, peel the red onion and slice it into thin rings. Note: If you like, peel the potatoes; if the skin is tender, you can leave it on. Use only the thick, light-colored part of the leek. Preheat oven to 180°C (top/bottom heat). Layer the vegetables in a fan-like pattern in a small ovenproof dish. Drizzle with a little olive oil and the splash of white wine, sprinkle with sea salt, and scatter a few rosemary sprigs over them. Bake on the second rack from the bottom for about 30 minutes. If the top is browning too much, cover with aluminum foil. Mix the cream with nutmeg, salt, and pepper. After 30 minutes, pour over the vegetables and bake for a further 15 minutes. Tip: If you like, you can top with some finely grated Gruyère or Parmesan cheese. The vegetables will be crispy on top and soft in the middle, with gentle flavors of white wine, rosemary, and nutmeg, and a slight sweetness from the cream. Note: This isn’t a creamy egg-based gratin, but rather a vegetable dish served as a side dish to salad, meat, or fish in its purest form. If you don’t like that, you can, of course, add more cream and an egg, but we think it’s perfect as is.