Hearty potato and vegetable gratin

For the potato and vegetable gratin recipe, you should first peel the potatoes and cut them into thin slices. You can use a mandolin to make sure the slices are evenly thin.

Now cut your chosen vegetables into small pieces. You can vary this as you wish, but I personally prefer a mixture of carrots, zucchinis and broccoli.

Then chop the onion and garlic cloves. You should be careful when doing this, as we want their subtle flavor for this dish without them dominating.

Now mix the potatoes, vegetables, onion and garlic in a casserole dish. Make sure that the dish is well buttered so that nothing burns.

The cream is now heated in a saucepan and seasoned with salt, pepper and nutmeg. I recommend tasting the sauce to make sure it is to your taste.

Now pour the cream over the vegetables and potatoes. You will notice that the cream really enriches the taste of the potato and vegetable mix.

Finally, sprinkle the cheese evenly over the top. I find that a tangy cheese such as Gouda or Emmental gives the gratin that certain something.

Place the casserole dish in the preheated oven and bake the gratin at 200°C top/bottom heat for about 45 minutes. The cheese should be nice and golden brown and the potato and vegetable gratin should cook slightly.