in Recipes

Potato and carrot gratin

updated

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Ingredients for 4 servings:

  • 800 g waxy potatoes
  • 200 g carrot(s)
  • 1 garlic clove(s)
  • 125 ml milk, low-fat
  • 1 tsp vegetable broth (instant)
  • Salt and pepper, black
  • Fat, for the shape
  • 100 g cheese
  • 150 g light cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

delicious as a topping or as a meatless dish

Peel and wash the potatoes and carrots, and slice them thinly. Chop the garlic. Bring the milk and 125 ml water to a boil, stir in the stock and garlic, and season well. Grease an ovenproof dish. Layer the potatoes and carrots in a shingle-like layer. Pour the milk mixture over the potatoes. Grate the cheese and mix with the crème fraîche. Spread over the vegetables. Bake in a preheated oven (200°C, fan oven: 175°C, gas mark 3) for 50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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