Junior chef
Utensils
Apron
Measuring cup
Oven mitts
Peeler
Teaspoon
Timer
Whisk
Kitchen scales
Wide-bottomed ovenproof dish (approx. 2 ½ l)
Mandolin
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare the vegetables
Peel the potatoes and parsnips, thoroughly wash the Jerusalem artichokes. Cut the vegetables into approx. 3 mm slices using a vegetable peeler. Grease the baking dish, transfer the vegetables and cheese to the dish.
Sauce
Whisk together the milk, cream, nutmeg and salt, pour the sauce over the vegetables.
To bake
Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove the gratin, sprinkle with cheese. Return the gratin to the oven for approx. 20 mins.
| Serve with: | Garnish |
|---|---|
| Tip: | Garnish with 2 tbsp of roughly chopped flat-leaf parsley. |
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