European
Switzerland - Vegetarian
Gemüsegratin
Chef's Menu Description
Hearty Swiss mountain vegetable gratin: layered broccoli, carrots, cauliflower, and sliced potatoes baked in seasoned garlic herb cream under a golden crust of aged Appenzeller cheese.
Ingredients
- • 300g potatoes, sliced and parboiled
- • 200g carrots, sliced into coins
- • 200g cauliflower florets and 200g broccoli florets
- • 250ml double cream and 100ml vegetable broth
- • 150g grated Swiss Appenzeller or Gruyère cheese
- • 1 clove garlic, minced, 1/2 tsp nutmeg, salt and pepper
Preparation Steps
1
Phase 1
Parboil carrots, cauliflower, and broccoli in salted water for 4 minutes until tender-crisp; drain.
2
Phase 2
In a buttered gratin dish, layer the parboiled sliced potatoes and colourful vegetables.
3
Phase 3
Whisk cream, broth, minced garlic, nutmeg, salt, and pepper together and pour over the vegetables.
4
Phase 4
Scatter the grated Appenzeller cheese heavily across the top. Bake at 190°C (170°C fan) for 30 minutes until bubbling and golden.