Root vegetable gratin dauphinoise

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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