Potato gratin with vegetables
This potato gratin with vegetables is quick and easy to prepare: add broccoli, zucchini, carrot and pepper. The gratin is topped with a creamy sauce and a crispy layer of baked Gouda.
INGREDIENTS
FOR THE VEGETABLE FILLING
400 g potatoes (waxy, alternatively jacket potatoes from the day before)
1 carrot
½ broccoli
½ small zucchini
½ yellow pepper
a little butter for the dish
a little salt
FOR THE SAUCE
100 g cream
100 g sour cream
2 eggs (size M)
½ tsp salt
2 pinches pepper
2 pinches paprika powder (sweet)
2 pinches ground nutmeg
1 tsp dried thyme
100 g grated Gouda
PREPARATION
1. Wash the potatoes and put them in a medium-sized pot. Fill with water until all the potatoes are covered. Cook the potatoes for 20 minutes.
Allow to cool slightly, peel and cut into 3 mm thick slices. Wash and clean the vegetables and peel the carrot.
Cut the broccoli into small florets, the carrot into 2 mm thick slices, the zucchini into sticks and the pepper into small cubes.
2. Bring a small pot of water and a little salt to the boil. Pre-cook the broccoli and carrot slices in the water for 5 minutes.
Preheat the oven to 180 degrees top and bottom heat (fan oven 160 degrees). Rub a casserole dish with a little butter and layer the potato slices and vegetable mixture alternately until it is all used up.
3. For the sauce, mix the cream, sour cream, eggs and spices with a whisk and carefully pour over the layered vegetables.
Bake the gratin for 20 minutes, then sprinkle the grated cheese on top and bake for another 20 minutes until golden brown.
The vegetable and potato gratin goes perfectly with a colorful salad. Enjoy your meal!
