WINTER-GRATIN

As inspiration for the holiday season, we recommend a winter gratin that’s not only delicious but also a feast for the eyes. The combination of potatoes, beets, and sweet potatoes, refined with our flavorful vegetable bouillon, makes this dish a true highlight. Its taste is unique, harmoniously blending the subtle sweetness of sweet potatoes, the earthy notes of beets, and the comforting creaminess of potatoes.

Thanks to its vibrant colors and brick-like layering, this gratin is a real showstopper on any holiday dinner table. A dish that delights both the palate and the eyes. It brings a fresh twist to the classic fondue and adds variety to your festive spread.

Enjoy and have a wonderful holiday season!

WINTER VEGETABLE GRATIN
(WITH POTATOES, BEETROOT, AND SWEET POTATOES)

Serves 4 as a side dish / for a casserole dish (about 2-liter capacity), greased with butter
Preparation time total: 2 hrs. / Preparation: 30 min. / Baking: 1 ½ hrs.

PREPARATION:

Peel the vegetables and cut them into slices about 3 mm thick. Put the light cream, milk, and potato slices into a saucepan. Crush the garlic clove, add it together with the bouillon, bay leaf, nutmeg, and pepper, and bring to a boil. Simmer the potatoes for about 5 min. until the potato starch thickens the liquid. Remove from heat and let cool slightly. In a casserole dish, layer the potato slices with the sweet potatoes, beetroots, and onions. Coarsely grate the cheese, spread it over the vegetables together with the thyme leaves and the thickened liquid from the saucepan.

Baking: Preheat oven to 160° C. Cover casserole dish with aluminum foil and place on a rack in the lower half of the oven. Bake for about 1 ½ hours, removing the foil for the last 30 min.

Exclusive Sirocco tip: Use grated Parmesan instead of semi-hard cheese.

Enjoy your meal!

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