Yield: 1 servings
Measure | Ingredient |
---|---|
3 mediums | Potatoes |
4 mediums | Carrots |
1 small | Swede |
2 smalls | Parsnips |
\N \N | Butter |
2 \N | Cloves finely chopped garlic |
200 grams | Grated ementhal |
\N \N | Breadcrumbs |
½ pint | Milk |
½ pint | Cream |
Take a baking dish and make a single layer of carrot. Add a couple of knobs of butter, some garlic and a sprinkling of ementhal. Repeat with the other vegetables, ending with the potato and extra cheese. Mix half a pint of milk and half a pint of cream together with a beaten egg. Pour evenly over the vegetables.
Bake the gratin in a medium oven for 45 minutes.
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Carlton Food Network
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