Root vegetable gratin

Name: Root vegetable gratin
Yield: 6 pcs
Ingredients: Nutmeg, freshly grated; Horseradish; Salt; 1 tbsp Olive oil; 12 leaves Sage fresh; 2 dl Cream 13%; 25 g Emmenthal. 45 +; 300 g Jerusalem artichokes; 300 g Potatoes; 50 g Butter

Mains

Cook time: 0 min.
Servings: 6 pcs

Ingredients for Root vegetable gratin

		Nutmeg, freshly grated
		Horseradish
		Salt
1	tbsp	Olive oil
12	leaves	Sage fresh
2	dl	Cream 13%
25	g	Emmenthal. 45 +
300	g	Jerusalem artichokes
300	g	Potatoes
50	g	Butter

Instructions for Root vegetable gratin

To prepare the Root vegetable gratin recipe, please follow these instructions:

Scrub Jerusalem artichokes well and grate them coarsely. Peel the potatoes and grate them too rough. Rinse both parts in kldt water and dry in paper towel. Boil them cope in the butter, stirring in 2-3 minutes. Pour the cream and season with salt and nutmeg.

Advantage of this in 6 small well-oiled kokotte bowls and sprinkle the grated cheese on top. Glaser them in the oven at 200 degrees c. ca. 30 minutes.

Root vegetable gratin

Ingredients for Root vegetable gratin

Instructions for Root vegetable gratin

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