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Ingredients (4 servings)
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800 g Erdäpfel
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300 g Suppengemüse
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2 Stk. Zwiebeln
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250 ml Rama Cremefine
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150 g Sauerrahm
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150 g Gouda
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20 g Sommerbutter
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Salz, Pfeffer, Muskatnuss
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Peel and wash the potatoes and soup vegetables, then slice them very thinly. Peel the onions and cut them into fine rings.
- Grease a large baking dish with the butter. Layer the prepared potatoes, soup vegetables, and onion rings evenly like roof tiles into the dish.
- Whisk the Rama Cremefine and sour cream until smooth in a bowl. Season generously with salt, pepper, and a pinch of nutmeg, then pour the mixture evenly over the vegetables.
- Grate the Gouda or tear it into small pieces and scatter over the gratin. Bake in the preheated oven for about 35 minutes until golden brown and the vegetables are tender.
