John Myers
Ingredients for 4 servings:
- 800 g potatoes
- 450 g beetroot
- 450 g kale
- 280 g cheese, e.g. Emmental
- 1 egg(s)
- 100 ml milk
- 100 ml cream
- some vegetable broth, instant
- some nutmeg
- some salt and pepper
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes
simple and vegetarian
Remove the kale from the stalks and blanch briefly. Meanwhile, peel the raw potatoes and beetroot and cut into small cubes. You can also use cooked beetroot. Mix the potatoes, beetroot, and kale, season with salt, pepper, and nutmeg, and place in an ovenproof dish (use one with a lid if you have one). Preheat the oven to 220°C (top/bottom heat). Mix the cream with the milk, egg, and vegetable stock and pour over the vegetables. Spread the cheese on top of the vegetables and place the lid on the ovenproof dish. If you don’t have a suitable lid, you can cover the gratin with aluminum foil. It’s important that the cheese doesn’t burn. Place everything in the oven for 60 minutes. After 60 minutes, remove the lid or aluminum foil from the gratin and bake for another 10-15 minutes, until the cheese is lightly browned.
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