Potato Vegetable Gratin with Zucchini and Carrots

Ingredients

• 250 g Potatoes
• 250 g carrots
• 250 g zucchini
• 80 g freshly grated Gruyère cheese
• 150 ml Milk (3.5% fat)
• 2 Eggs
• 200 g crème fraîche
• 1 Garlic clove
• Salt
• Pepper (from the grinder)
• nutmeg
• 1 tsp finely chopped thyme
• 1 tsp finely chopped marjoram
• 1 tsp finely chopped rosemary

Instructions

1. 1.

   Peel, wash and cover potatoes with salted water; bring to a boil. Cook for about 20 minutes over medium heat, drain and rinse with cold water. Slice diagonally.

2. 2.

   Wash, peel and slice carrots diagonally into thin slices. Wash and trim zucchini, slice thinly as well. Layer the carrots, zucchini and potato slices in a greased baking dish in a brick‑like pattern if needed.

3. 3.

   Whisk together half of the cheese with milk, beaten eggs and crème fraîche. Peel and finely chop garlic; add to the mixture. Season with salt, pepper and a pinch of nutmeg. Add the herbs and pour everything over the vegetables.

4. 4.

   Sprinkle remaining cheese on top and bake in a preheated oven at 200 °C (180 °C fan‑forced) for about 40 minutes until golden. Serve garnished with fresh herbs.