John Myers
Gratin Gratin
The perfect gratin gratin recipe with a picture and simple step-by-step instructions.
- 500 g Cabbage stalk
- 5 dl Vegetable broth
- 300 g Sifted flour
- 10,5 dl Milk
- 2 Pc Free range eggs
- 0,25 tsp Nutmeg + salt, pepper
- 300 g Salsiz * or salami
- 100 g Bündner Bergkäse or another mountain cheese
- 1 bunch Freshly chopped chives
- 2 dl Semi-Fat cream
- – Cut the cabbage stalk into approx. 1 cm wide strips, simmer in the boiling stock for approx. 2-3 minutes, remove. Set the stock aside. Put 1/2 of the cabbage stalk in a greased ovenproof dish – stir together the flour, milk, eggs and nutmeg. Cut the salsiz into small cubes, coarsely grate 1/2 of the cheese, finely chop the chives. Stir everything into the mixture, season, place on the cabbage stalk in the tin – distribute the remaining cabbage stalk on top. Mix about 1dl bouillon and the semi-fat cream, pour over it, rub the remaining cheese over it. Bake for about 25 minutes in the middle of the oven preheated to 220 ° C.
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