Potato Gratin with Vegetables

Ingredients

• 250 g flour
• 0.5 tsp Salt
• 125 g butter
• 500 g firm boiling potatoes
• 400 g Brussels sprouts
• 200 g mushrooms
• 2 tbsp butter
• 100 ml whipping cream
• 150 g crème fraîche
• 3 eggs
• 2 tbsp chopped parsley
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• butter (for the pan)
• 80 g shredded cheese

Instructions

1. 1.

   For the shortcrust pastry, quickly knead flour with salt, cubed butter and 3-4 tbsp water into a dough and chill wrapped in cling film for about 30 minutes before rolling out.

2. 2.

   Meanwhile wash the potatoes and boil them in salted water for about 20 minutes until just underdone. Peel and slice. Clean the Brussels sprouts, cross‑cut the stems and blanch in plenty of boiling salted water for about 5 minutes (also not fully cooked). Shock in cold water and drain. Trim the mushrooms, slice and sauté in hot butter.

3. 3.

   Whisk together cream, crème fraîche, cheese, eggs and parsley. Season with salt, pepper and nutmeg.

4. 4.

   Preheat oven to 200 °C fan‑forced heat. Grease a tart or baking dish with butter. Roll out shortcrust on floured surface and line the dish. Spread the vegetables and mushrooms (without any released liquid) over the dough. Pour the egg cream over the vegetables so that it is just covered, then bake for 40–45 minutes until golden brown.

5. 5.

   Remove from oven and serve sliced into portions.