Kartoffel-Möhren Gratin (Potato-Carrot gratin)
The recipe comes from the Dr. Oetker Schulkochbuch, a sort of German version of Betty Crocker, only of course the Germans would leave a subject as important as the preparation of their national dishes to a doctor, not a Betty.
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Ingredients
- Garlic 1 clove
- Potatoes 1 lb (500 g)
- Carrots ½ lb (300 g)
- Milk ½ cup (125 ml)
- Cream ½ cup (125 g)
- Salt and pepper
- Nutmeg
- Thyme
- Parmesan cheese grated, 2 Tbsp.
Instructions
- Preheat the oven to 375°F (180°C).
- Butter a casserole dish. Peel and slice in half the garlic clove. Rub the clove all over the buttered dish.
- Peel and thinly slice the potatoes and the carrots.
- Outdo yourself by carefully and meticulously laying the slices into an intricate and impossible-to-replicate design in an effort to make your dish look like the picture in the cookbook.
- Salt, pepper and nutmeg your work of art.
- Mix together the cream and milk.
- Pour the milk-cream on top and sprinkle with thyme and the grated Parmesan cheese.
- Bake for 45 minutes, until golden brown.