Potato, carrot and courgette gratin

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3.8 11
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 Courgettes (about 250 g)
  • 350 g Carrots
  • 500 g Potatoes
  • 150 ml Vegetable broth (instant)
  • 250 ml Cremefine for cooking
  • 2 Eggs (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 7-10 Tbsp grated nutmeg
  • 50 g low-fat cheese (15 % fat absolute)
  • 7-10 Tbsp Grease

Directions

  1. 1

    Wash and clean the zucchini and carrots. Peel carrots. Peel and wash potatoes. Cut everything into thin slices. Layer the vegetables in a greased casserole dish (bottom 17 cm Ø, top 23 cm Ø; 1 litre capacity).

  2. 2

    Whisk the stock, cream and eggs together. Season to taste with salt, pepper and nutmeg. Pour the egg milk evenly over the vegetables. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes.

Nutrition Facts

KCAL
280 kcal
CARBS
23 g
FATS
16 g
PROTEINS
12 g