🍽️ Potato and Carrot Gratin with Creamy Cheese Sauce

Name: Potato and Carrot Gratin with Creamy Cheese Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Carrots; 300 g waxy potatoes; 150 ml Whipping cream (at least 30% fat content); 4 Eggs; 150 g Crème fraîche; Salt; Pepper (from the mill); Nutmeg; Butter (for the dish); 75 g grated cheese (e.g. Alpine cheese); 1 Clove of garlic; 1.5 tbsp Butter; 1 tbsp Flour; 400 ml Whipping cream (at least 30% fat content); 100 g freshly grated Parmesan; 75 g freshly grated Gruyère cheese

1014 kcal · 30 min · 4 servings

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Ingredients

500 g Carrots
300 g waxy potatoes
150 ml Whipping cream (at least 30% fat content)
4 Eggs
150 g Crème fraîche
Salt
Pepper (from the mill)
Nutmeg
Butter (for the dish)
75 g grated cheese (e.g. Alpine cheese)
1 Clove of garlic
1.5 tbsp Butter
1 tbsp Flour
400 ml Whipping cream (at least 30% fat content)
100 g freshly grated Parmesan
75 g freshly grated Gruyère cheese

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Peel the carrots and the potatoes.
3. Rinse the vegetables under running water.
4. Grate the carrots and the potatoes coarsely.
5. Whisk the eggs in a large bowl.
6. Stir in the cream and the crème fraîche to the eggs.
7. Season the liquid with salt, pepper, and ground nutmeg.
8. Fold the grated carrots and potatoes into the egg mixture.
9. Grease a rectangular baking dish (15x20 cm) with butter.
10. Pour the vegetable-egg mixture into the prepared dish.
11. Sprinkle the surface generously with cheese.
12. Place the dish in the preheated oven.
13. Bake the gratin for 30 to 35 minutes until golden brown.
14. Peel the garlic cloves and chop them finely.
15. Melt butter in a pot over medium heat.
16. Sauté the chopped garlic in the butter until translucent.
17. Dust the mixture with flour and stir briefly to let it take on color.
18. Pour in the cream and stir vigorously until no lumps remain.
19. Add the cheese to the sauce and stir until it has melted.
20. Season the sauce finally with salt and pepper.
21. Remove the finished gratin from the oven.
22. Use a round cutter (5 cm diameter) to cut circles out of the gratin.
23. Warm the serving plates.
24. Place the gratin circles onto the plates.
25. Pour the warm cheese sauce over the circles and serve the dish.

Nutrition per serving

kcal: 1014
Protein: 31 g · Fett/Fat: 86 g · Carbs: 31 g