Servings: people
Vegetable Gratin with Potatoes, Leeks, and Celery
Gratin is a fairly simple dish that mostly takes care of itself in the oven. It's delightful on weekdays or on Sundays when you need to clear out the fridge.
Equipment
- Oven
- Potato Peeler
- Cutting Board
- Chef'S Knife
- Ovenproof dish
- Bowl
- Whisk
Ingredients
Gratin
- 300 gram Potato
- 300 gram Celery
- 3 pcs. Leek
- 2 pcs. Egg
- 300 gram Milk
- 100 gram Sour Cream
- 5 gram Dijon Mustard
- 1 gram Thyme dried
- 1 gram Nutmeg
- 6 gram Salt
- 1 gram Pepper
- 5 gram Parmesan grated
Kålsalat
- 1 pcs. Pointed Cabbage
- 1 pcs. Fennel
- 1 pcs. Apple
- 40 gram Olive Oil
- 15 gram Dijon Mustard
- 22 gram White Wine Vinegar
- 10 gram Honey liquid
Instructions
Gratin
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Peel the potatoes and celery and slice them thinly. Also, slice the leeks and place all the vegetables in a greased baking dish.
- Whisk the eggs together, then stir in the milk, crème fraîche, Dijon mustard, and spices.
- Pour the egg mixture over the vegetables and sprinkle with Parmesan. Bake in the oven for 45 minutes.
Cabbage Salad
- Finely slice the cabbage and fennel and cut the apples into slices or cubes. Mix oil, mustard, vinegar, and honey together, then toss the dressing with the cabbage, fennel, and apples. Let it sit in the fridge until ready to serve.
- Serve with meatballs, schnitzel, or similar, or enjoy it as it is.
Notes
