Potato gratin with turkey schnitzel

Ingredients for 4 servings:

• 800 g potatoes
• 1 pack of vegetables (buttered vegetables), frozen
• 1 cup of cream
• 1 cup sour cream or creme fraiche
• 200 ml milk
• 1 pack of cheese (Emmental), grated
• 1 pack of cream sauce
• 1 pack of breaded turkey schnitzel, deep-frozen
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes for 20 minutes, let them cool, and peel them (this can also be done in advance). Thaw the buttered vegetables in a bowl (microwave if necessary) until the herb butter melts slightly, then stir briefly. Mix the cream, sour cream, milk, and the sachet of gravy powder until well blended. Slice the potatoes, arrange one layer in a casserole dish, and season with salt and pepper. Spread the buttered vegetables evenly over the potatoes, pour some of the gravy over them, and spread a layer of cheese on top. Layer the remaining potato slices on top, season with salt and pepper, pour over the remaining gravy, and finally sprinkle the cheese on top. Bake the whole thing in the oven at 175°C (350°F) for about 1 hour, until the cheese is well browned. Serve with the roasted turkey schnitzel (or meatballs, etc.). This dish is incredibly easy to prepare and extremely delicious.