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🍽️ Creamy Potato and Carrot Gratin with Gorgonzola

509 kcal · 30 min · 4 servings

Creamy Potato and Carrot Gratin with Gorgonzola Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Cut the potatoes into four equal pieces.
  3. 3. Bring a pot of salted water to a boil.
  4. 4. Add the potato pieces to the boiling water and cook them for 10 minutes.
  5. 5. Wash the carrots under running water.
  6. 6. Peel the carrots completely.
  7. 7. Cut the carrots into small sticks or cubes.
  8. 8. Add the carrots to the pot with the potatoes after the 10 minutes.
  9. 9. Cook the vegetables together for another 5 minutes.
  10. 10. Drain the vegetables in a colander.
  11. 11. Let the vegetables drain well.
  12. 12. Wash the marjoram leaves under cold water.
  13. 13. Gently dry the marjoram leaves with a kitchen towel.
  14. 14. Pluck the small leaves from the marjoram stems.
  15. 15. Finely chop the marjoram leaves.
  16. 16. Crumble the Gorgonzola cheese into small pieces using your fingers.
  17. 17. Mix the crumbled Gorgonzola with the cream.
  18. 18. Fold the chopped marjoram leaves into the cheese-cream mixture.
  19. 19. Grease a large baking dish with some fat.
  20. 20. Place the drained vegetables into the prepared dish.
  21. 21. Season the vegetables with salt and pepper to taste.
  22. 22. Pour the Gorgonzola-cream mixture evenly over the vegetables.
  23. 23. Preheat the oven to 200 degrees.
  24. 24. Place the baking dish in the preheated oven.
  25. 25. Bake the gratin for about 25 minutes.
  26. 26. Remove the gratin when it is golden brown and bubbling.

Nutrition per serving