Refined Potato Gratin

Ingredients

• 500 g waxy potatoes
• 500 g parsnips
• 2 red apples
• 2 tsp Rapeseed Oil
• 400 g whipping cream
• 200 ml vegetable stock
• Salt
• Pepper
• nutmeg
• 40 g grated cheese (45% fat in solids)
• 2 slices whole‑grain bread (50 g each)
• 1 tbsp butter (15 g)
• 1 Handful Parsley (5 g)

Instructions

1. 1.

   Peel and slice potatoes and parsnips into thin crosswise strips or cut them. Wash apples, quarter, core and cut into thin slivers. Grease an ovenproof dish.

2. 2.

   Layer potatoes, parsnips and apples alternately in a brick‑like pattern in the dish. In a saucepan bring cream with stock to a boil, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the layers. Sprinkle everything with cheese and bake the refined potato gratin in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 40–45 minutes.

3. 3.

   Meanwhile cut bread into small cubes. Heat butter in a pan. Toast the bread cubes on medium heat for 5 minutes, then remove and cool on kitchen paper. Wash parsley, pat dry and chop. Sprinkle the refined potato gratin with croutons and parsley before serving.