John Myers
Contents
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Ingredients
- 5 piece Potatoes
- 300 g Brussels sprouts fresh
- 1 piece Zucchini
- 1 a cup Cream
- 40 g Roquefort
- 60 g Creme fraiche Cheese
- 2 piece Eggs
- Salt
- Pepper from the grinder
- Nutmeg
- 100 g Cheese
Instructions
- Cut the potatoes into very thin slices. Clean and halve the Brussels sprouts. Cut the zucchini lengthways into slices.
- Put the cream in a small saucepan and crumble the Roquefort into it. Heat, stirring occasionally, until the Roquefort dissolves. Meanwhile, coat a baking dish with olive oil and layer the zucchini in it. Spread the potatoes on top and top with the halved rose cakes.
- Remove the cream mixture from the heat and stir in the crème fraîche. Season with salt, pepper and nutmeg. Grate the cheese.
- Beat the eggs in the sauce and pour them over the gratin. Spread the cheese on top and cook everything for about 1 hour at 180 degrees.
Nutrition
Serving: 100gCalories: 163kcalCarbohydrates: 2.3gProtein: 8.8gFat: 13.2g
