Vegetable Potato Gratin
A vegetable potato gratin made with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g carrots
- 500 ml instant vegetable broth
- 2 bulbs fennel
- Juice of 1/2 lemon
- 700 g starchy potatoes
- 1 tsp olive oil (for greasing the dish)
- 100 ml whipping cream
- 150 g crème fraîche
- Salt
- Pepper
- 80 g Gouda cheese
- 1 tbsp pine nuts
Instructions
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1.
Peel carrots and slice them thinly. Cook in vegetable broth for about 5 minutes. Remove with a slotted spoon.
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2.
Clean fennel (reserve the green), rinse, and cut into fine strips. Add lemon juice to the broth and cook fennel for 3-4 minutes. Drain and let dry.
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3.
Peel, wash, and slice potatoes very thinly. Grease a shallow baking dish with olive oil. Layer vegetables and potatoes. Whisk cream with crème fraîche, salt, and pepper, then pour over the layers. Bake in preheated oven at 200°C (gas: level 3-4, fan: 180°C) on the middle rack for about 20 minutes.
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4.
Grate Gouda cheese and sprinkle over the vegetables, bake for another 15 minutes. Toast pine nuts in a small pan. Serve gratin topped with toasted pine nuts and chopped fennel greens.
