Colorful Vegetable Gratin with Potatoes

Ingredients

• 500 g Potatoes
• 2 bulbs fennel
• 1 bunch carrots
• 1 bunch spring onions
• 2 red bell peppers
• 200 g heavy cream
• 150 ml Vegetable broth
• 3 eggs
• 100 g grated Parmesan cheese
• 20 g butter
• Salt
• Pepper
• butter (for the dish)

Instructions

1. 1.

   Peel, wash and thinly slice the potatoes. Blanch in boiling salted water for 3‑5 minutes, drain and shock in cold water, then let dry well.

2. 2.

   Wash, peel and cut the carrots into large pieces. Trim, wash and slice the fennel lengthwise. Trim, wash and cut the spring onions into large pieces. Halve the bell peppers, remove seeds, wash and cut into strips.

3. 3.

   Grease a fire‑proof dish and layer the potatoes and fennel in a brick‑like pattern, sprinkling carrots, spring onions and pepper strips between layers. Whisk together cream, broth, eggs, salt, pepper and half of the cheese; pour over the vegetables. Top with remaining cheese and dot with butter pieces. Bake at 200 °C for 40‑50 minutes, covering with foil if needed.