German cuisine · Vegetable Dishes

Potato and Vegetable Bake

Layered potato and carrot slices in a cream sauce, baked in the oven until golden with a cheese crust.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 400 g carrots
• 1 leek
• 2 garlic cloves
• 300 ml cream
• 200 ml vegetable stock
• 150 g grated cheese
• 30 g butter
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Preheat the oven to 190 °C top/bottom heat and grease a baking dish with half of the butter.
2. Peel the potatoes and carrots and slice on a mandoline into 3 mm thin slices; cut the leek into fine rings and wash thoroughly.
3. Stir the cream and vegetable stock together with the finely grated garlic, salt, pepper and nutmeg.
4. Layer the potatoes, carrots and leek alternately in the dish, lightly salting each layer, and pour the cream mixture over until everything is just covered.
5. Dot with small pieces of butter, cover with foil and bake for 40 min., then remove the foil, sprinkle with the cheese and bake for another 20–25 min. until golden brown.
6. Let the bake rest for 10 min. to set, then portion straight from the dish.