John Myers
Ingredients for 4 servings:
- 400 g potatoes, floury
- 400 g sweet potatoes
- 400 g parsley root(s)
- 250 g whipped cream
- 150 g strong cheese, grated, e.g. medium-aged Gouda, mountain cheese, or similar.
- possibly vegetable broth
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Creamy gratin, as a side dish or main course.
Peel the potatoes, sweet potatoes, and parsley root and cut into thin slices (a few mm, as for a classic gratin). Preheat the oven to 200°C. Since the potatoes need a little longer to cook, first place only the potato slices in a large pot, add the cream, and, if necessary, add enough vegetable stock to just cover the slices. Cook for 3-4 minutes, stirring regularly to prevent sticking. After this time, add the sweet potatoes and parsley root to the pot and add more stock to just cover the vegetables. Cook for another 6-7 minutes. Season the sauce with salt and pepper. If you like it extra creamy, you can thicken it with a little cornstarch. Then pour the mixture into a baking dish and spread the cheese on top. Bake the casserole for 30-40 minutes (cooking time depends on the thickness of the potato slices; just taste).
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