Carrot Cakes with Cheese Sauce
Carrot cakes with cheese sauce is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g carrots
- 300 g waxy potatoes
- 150 ml heavy cream (at least 30% fat)
- 4 eggs
- 150 g crème fraîche
- Salt
- Pepper (freshly ground)
- nutmeg
- butter (for the pan)
- 75 g grated cheese (e.g., Bergkäse)
- 1 clove garlic
- 1.5 tbsp butter
- 1 tbsp flour
- 400 ml heavy cream (at least 30% fat)
- 100 g freshly grated Parmesan
- 75 g freshly grated Gruyère cheese
Instructions
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1.
Preheat the oven to 180°C (356°F) with upper and lower heat. Peel, wash, and grate the carrots and potatoes coarsely. Beat the eggs with the cream and crème fraîche, season with salt, pepper, and nutmeg, then mix in the grated carrot and potato mixture. Pour the batter into a greased rectangular baking dish (15x20 cm), sprinkle with cheese, and bake in the preheated oven for 30-35 minutes until golden brown.
-
2.
For the sauce, peel and finely chop the garlic, then sauté it in melted butter until translucent. Sprinkle flour over the garlic, stir briefly to take color, pour in the cream, and whisk vigorously to avoid lumps. Add the cheese, let it melt, season with salt and pepper, and simmer gently on medium heat. Remove the finished gratin, cut circles (5 cm diameter) using a round cutter, and serve the cakes together with the cheese sauce on pre-warmed plates.
