🍽️ Creamy Potato and Rutabaga Gratin

Name: Creamy Potato and Rutabaga Gratin
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g firm-cooking potatoes; 2 carrots; 400 g swede; 4 eggs; 250 ml whipping cream; 100 g sour cream; 75 g grated Emmental; salt; pepper (from the mill); nutmeg; butter (for the baking dish); 1 tbsp freshly chopped parsley

530 kcal · 30 min · 4 servings

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Ingredients

400 g firm-cooking potatoes
2 carrots
400 g swede
4 eggs
250 ml whipping cream
100 g sour cream
75 g grated Emmental
salt
pepper (from the mill)
nutmeg
butter (for the baking dish)
1 tbsp freshly chopped parsley

Instructions

1. Preheat the oven to 180 degrees Celsius fan-forced.
2. Peel the potatoes, carrots, and rutabaga.
3. Slice the vegetables into rounds about 3 to 4 millimeters thick.
4. Grease a baking dish with butter.
5. Arrange the vegetable slices evenly in the dish.
6. Whisk the eggs, cream, sour cream, and cheese together in a bowl.
7. Season the mixture with salt, pepper, and ground nutmeg.
8. Pour the liquid evenly over the vegetables in the dish.
9. Bake the gratin for about 40 minutes in the oven until golden brown.
10. Sprinkle the finished dish with fresh parsley.
11. Serve the gratin hot.

Nutrition per serving

kcal: 530
Protein: 17 g · Fett/Fat: 38 g · Carbs: 29 g