Colourful vegetable gratin

Total time: 1hr
Preparation Time: 40m

For 4 people


Nadja - LouMalou

Nutritional Information

Contains 383 Kcal, 14g Protein, 35g Carbohydrates, 20g Fat


  • Vegetables
  • 300 g kohlrabi, cut into approx. 3 mm slices
  • 300 g beetroots, cut into approx. 3 mm slices
  • 250 g sweet potato, cut into approx. 3 mm slices
  • salted water boiling
  • Sauce & cheese topping
  • 1.5 dl milk
  • 1.25 dl single cream
  • 2 tbsp white flour
  • 60 g breadcrumbs
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 2 tsp vegetable bouillon powder
  • 100 g grated Gruyère
  • Utensils
  • One shallow baking dish (approx. 17 x 27 cm), greased with butter

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  • Vegetables

    Cook the vegetables separately in salted water for approx. 10 mins. each so that they are firm to the bite, place in the prepared dish in alternate layers.
  • Sauce & cheese topping

    Transfer the milk, single cream, flour and bouillon powder to a shaker and shake well, pour over the vegetables. Mix the parsley with the breadcrumbs and grated cheese, sprinkle over the gratin.
  • To gratinate

    Bake for approx. 20 mins. in the centre of an oven preheated to 180°C (until a cheese crust forms).
  • Tip:

    When buying the vegetables, make sure that they are all around the same size. Everything can be prepared in advance right up to the cheese topping.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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