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Root Vegetable Gratin with Crispy Oat Topping

Name: Root Vegetable Gratin with Crispy Oat Topping
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portions
Cuisine: francaise
Ingredients: 500 g Potatoes; 250 g Beet; 200 g Fennel; 100 g Oat flakes; 200 ml Sour cream; 200 g Button mushrooms; 2 tbsp Dijon mustard; 50 g Butter; 80 g Grated cheese; 2 clove Garlic; 2 sprig Fresh thyme; 1 tsp Salt; 1 pinch White pepper

A classic French gratin reinvented with potatoes, beets, and fennel, topped with a golden oat crust. Served with a Dijon mustard and button mushroom sauce.

55 min4 servings420 kcalDifficulty: Medium

Ingredients

500 g Potatoes
250 g Beet
200 g Fennel
100 g Oat flakes
200 ml Sour cream
200 g Button mushrooms
2 tbsp Dijon mustard
50 g Butter
80 g Grated cheese
2 clove Garlic
2 sprig Fresh thyme
1 tsp Salt
1 pinch White pepper

Instructions

Step 1
Preheat the oven to 200°C.
Step 2
Thinly slice potatoes, beet, and fennel using a mandoline.
Step 3
Clean and slice the mushrooms, sauté them in a pan for 5 minutes.
Step 4
Mix sour cream, mustard, pressed garlic, and thyme in a bowl.
Step 5
Butter a baking dish and layer the vegetables alternately.
Step 6
Pour the cream sauce over the vegetables.
Step 7
Mix oat flakes, cheese, and softened butter, then spread over the top.
Step 8
Bake for 35 minutes until golden brown.

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