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🍽️ Crispy Potato Gratin with Burnet

285 kcal · 30 min · 4 servings

Ingredients

• 400 g potato(es)
• 200 ml soy cream (Soy cream Cuisine)
• 40 g chervil
• salt and pepper (freshly ground)
• 10 g hazelnuts, chopped
• 1 tsp chive rings
• 2 tsp extra virgin olive oil

Instructions

1. 1. Peel the potatoes and grate them coarsely.
2. 2. Season the grated potatoes with salt and pepper to taste.
3. 3. Put 1 teaspoon of olive oil into a baking dish and spread it evenly with a brush.
4. 4. Distribute the seasoned potatoes evenly in the greased dish.
5. 5. Strip the small leaves of the burnet from the stems.
6. 6. Put the burnet leaves, some salt, pepper, and the soy cream into a blender.
7. 7. Blend the mixture in the blender until it is fine and creamy.
8. 8. Pour the burnet cream evenly over the potatoes in the baking dish.
9. 9. Preheat the air fryer to 170 °C.
10. 10. Place the baking dish in the air fryer and bake the gratin for 20 minutes until golden brown.
11. 11. Take the finished gratin out of the air fryer.
12. 12. Finely chop the hazelnuts.
13. 13. Chop the chives finely.
14. 14. Sprinkle the chopped hazelnuts and chives over the hot gratin.
15. 15. Drizzle 1 teaspoon of olive oil over the garnish.
16. 16. Tip about burnet: If you harvest young flower stems, they are still soft and juicy.
17. 17. Chop these young stems finely and add them to the blender together with the leaves.

Nutrition per serving

• kcal: 285
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 35 g