Master chef
Utensils
Apron
Colander
Knife
Measuring cup
Gratin dish (approx. 3 l)
Oven mitts
Pan
Peeler
Tablespoon
Timer
Cutting board
Kitchen scales
Potato masher
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 .
Mis-en-Place
Potatoes and vegetables
Peel the potatoes and celeriac, cut into approx. 2 cm pieces.
Mash
Cook the potatoes and celeriac (uncovered) in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob, roughly mash with a potato masher or fork.
Gratin
Grease the dish with butter. Place the mashed potatoes in the dish.
Sauce
Pour the milk into a measuring cup, add the thyme leaves, mix, season, pour on top of the mashed potatoes.
Mix in half of the cheese, scatter the almond slivers and the remainder of the cheese on top.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C.
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