SERVES:
PREPARATION: 25 minutes
COOK: 65 minutes
DIFFICULTY:

What do you need?

• 1 big potato or 2 small potatoes
• 1 parsnip
• 1 carrot
• 1 courgette
• 1 white part of leek
• 50 g of bacon
• 100g of soft cheese
• 1 tablespoon of corn flour
• 1 tablespoon of olive oil
• 1 vegetable cube
• a pinch of salt
• pepper
• parsley
• mixed herbs

How to make a 5 vegetables au gratin?

• Simmer the potato around 20 minutes until it becomes tender
• Peel the carrot and the parsnip
• Put the carrot and the parsnip in pan with boiled water and the vegetable cube and a pinch of salt

Tip: the boiled water must cover all the vegetables

• Simmer them for 5 minutes
• Then add the leek and the courgette and simmer them for 10 minutes

Tip: don’t peel the courgette Drain the vegetable and keep 150 ml of bouillon

Tip: you will use the bouillon for making the cream for the topping of the gratin

• Fry the vegetables in olive oil with salt, pepper and mixed herbs for 10 minutes
• Cut the potato into thicker slices and put them in first in the gratin tray

Tip: you can grease the gratin tray in order to avoid difficulties for cleaning it after

• Slice thinly the bacon
• Add the bacon in the gratin tray
• Add all the vegetables
• Prepare the cream for the topping:
• In a pan, mix the soft cheese with pepper and corn flour. Allow the mixture to thicken.
• Spread the mixture on the top of the gratin
• Add parsley
• Put in the oven for 35 minutes at 200°C
• Serve it hot

Enjoy these other recipes: