Potato gratin with courgette and green beans · Netherlands
Thin potato slices and two vegetables baked in a creamy, Netherlands-inspired sauce.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Heat the oven to 190°C. Thinly slice the potatoes and cut the vegetables into small pieces.
Parboil the potato slices for eight minutes. Cook the vegetables separately until almost tender, then drain everything.
Oil a baking dish. Mix the cream or coconut milk with the stock and listed flavourings.
Arrange the potatoes and vegetables in the dish, then pour the mixture evenly over them.
Bake for about thirty minutes until bubbling and golden, with completely tender potatoes. Rest for five minutes.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.