Sweet Potato Carrot Gratin with Pumpkin Seeds

Ingredients

• 500 g Sweet potatoes
• 300 g carrots
• 300 ml milk (3.5% fat)
• 100 g crème fraîche
• 2 Eggs
• 10 g fresh thyme (0.5 bunch)
• 100 g Gruyère cheese (1 piece)
• Salt
• pepper (from grinder)
• Nutmeg (freshly grated)
• 2 tbsp pumpkin seeds

Instructions

1. 1.

   Peel sweet potatoes and carrots and slice them thin or grate them. Layer the vegetable slices alternately in a baking dish.

2. 2.

   Whisk milk, crème fraîche, and eggs together. Wash thyme, shake dry, and remove leaves. Grate cheese. Stir half the thyme with half the cheese into the mixture. Season with salt, pepper, and nutmeg.

3. 3.

   Pour the egg-milk mixture over the vegetables. Sprinkle remaining cheese and pumpkin seeds on top. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 45 minutes. Serve garnished with the remaining thyme.