Gemüseauflauf

Tender vegetables bound by a creamy nutmeg custard, topped with a golden grated cheese crust. The scent of browned butter and melted cheese fills the kitchen.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 529
• Protein: 24 g
• Carbs: 29 g
• Fat: 33 g

Ingredients

• 500 g Potato ( peeled and sliced )
• 300 g Broccoli ( in small florets )
• 300 g Cauliflower ( in small florets )
• 200 g Carrot ( peeled and sliced )
• 3 piece Egg
• 200 ml Cream
• 100 ml Whole milk
• 150 g Emmental cheese ( grated )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 20 g Minimum butter sweet ( for the dish )

Instructions

1. Vegetable preparation

   Peel potatoes and carrots. Slice them into 5mm thick rounds. Break the broccoli and cauliflower into small, uniform florets.

2. Blanching

   Plunge the vegetables into a large pot of boiling salted water for 8 minutes. A knife tip should enter easily. Drain thoroughly.

3. Making the custard

   In a mixing bowl, whisk the eggs with the cream and milk. Season with salt, pepper, and a generous pinch of grated nutmeg. The mixture must be perfectly smooth.

4. Assembly and baking

   Butter a gratin dish. Arrange the vegetables evenly. Pour the custard over them, then sprinkle with grated emmental. Bake at 200°C until the crust is golden brown and bubbling.

Chef's tips

• Do not overcook the vegetables in water; they will finish softening in the custard in the oven.
• For a tastier crust, mix a handful of breadcrumbs with the grated cheese.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in the oven to maintain the crispiness.