Potato casserole with autumn vegetables

Ingredients for 2 servings:

• 1 stalk(s) leek
• 2 large carrots
• 1 m.-large parsnip(s)
• 2 large potatoes
• 150 g crème fraîche
• 150 ml whipped cream
• 1 clove(s) garlic, squeezed
• 1 pinch(s) nutmeg, grated
• 1 tsp, heaped herbal salt
• some white pepper, ground
• 80 g Gouda, grated

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

Gratin without pre-cooking with carrots, leeks and parsnips

Wash and trim the leeks, cut them into thin rings, and arrange them in a suitable baking dish. Peel the carrots, parsnips, and potatoes and cut them into thin (half) slices or grate them. Distribute the carrots, then the parsnips, and finally the potato slices evenly in the dish (or mix them together). Mix the crème fraîche, whipped cream, and seasoning well (or shake well in a shaker) and pour over the vegetables. Bake the casserole in a preheated oven at 180°C (convection oven) for 25 minutes, then sprinkle the grated cheese over the top and bake for a further 30 minutes. Let it marinate in the turned off oven for a further 10 minutes. A delicious side dish to meat or fish. Can of course also be served as a vegetarian main course with salad.