Potato Carrot Gratin

I realized today that I’m doing more quiches and gratins as before.
I think I discovered a whole new field of possibilities to experiment with ingredients. 🙂

This is what I tried out today:


– A few potatoes
– A few carrots
– One onion
– Four garlic cloves
– Three small hot chilis (to taste)
– 330 gr. cream
– Two hard boiled eggs
– 150 gr. grated cheese (Emmentaler in my case)
– Three to four heaped tablespoons of grated Parmesan
– A bit of parsley

Peel the potatoes, carrots, onion and the garlic.
Cut the potatoes and the carrots into thin slices and boil them for 20 minutes in salted water.

Meanwhile spread some oil in a casserole.
Chop the onions, the garlic and the chilis and set the oven to 220°C.

When the potatoes and the carrots are done, pour off the water and put the vegetables into the casserole.
Mix it with the onions, the garlic and the chilis. Salt and pepper it.

Chop the two eggs (I refuse to tell you to peel them first! 😀 )
Put them into a bowl and mix them with the Parmesan, salt and pepper.
Spread this mixture over the potatoes.
Spread the Emmentaler over the eggs.
Pour the cream over it all and put the casserole into the oven (middle cooking level).

After 20 minutes it should be done. The cheese should have become a nice delicious tasty yummy scrumptious brown crust. 😀

Spread the chopped parsley over the gratin.

I hope you’ll like it! 🙂

I think this will be an ideal dish on cold winter days.

Leave a Reply