Potato Carrot Gratin

13potatoCarrotGratin_MG_9629A very simple yet elegant way to serve up potatoes and carrots
11 ” (28 cm) Ø quiche pan, serves 4 – 6

8 oz (250 g) large carrots
8 oz (250 g) small potatoes
3 1/2 tablespoons (100 ml) heavy cream
2/3 cup (150 ml)sour cream
2 eggs
salt, pepper to taste
7 pinches freshly ground nutmeg
3 oz (80 g) coarsely grated Grana Padano cheese
1 oz (20 g) coarsely chopped hazelnuts

1 Heat the oven to 400 °F (200 °C).13potatoCarrotGratin_MG_9769
2 Scrub potatoes and carrots with a brush and slice thinly. Cut the carrots on a diagonal, this way their surface becomes bigger and they become about the same size as the potato slices.
3 In a bowl whisk the eggs, heavy and sour cream. Add salt, pepper and nutmeg.
4 Butter the quiche pan and place vegetables alternating carrot and potato slices in a circular pattern slightly overlapping each other in the pan.
5 Pour the egg cream mixture over the vegetables.
6 Sprinkle the grated cheese and chopped hazelnuts on top.
7 Cover the pan with parchment paper and bake for 30 minutes.
8 Remove the parchment paper and bake for another 10–15 minutes, or until the gratin becomes golden.

ENJOY with a mixed green salad.