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Potato gratin vegetables in a creamy cheese sauce leftovers

Potato gratin vegetables in a creamy cheese sauce leftovers

Ingredients for Potato gratin vegetables in a creamy cheese sauce leftovers

AmountIngredient
500 grams Potatoes
500 grams mixed vegetables
200 grams Cream
300 grams Vegetable broth
3 tbsp grated Parmesan cheese
125 grams Gorgonzola Cremosa
something Salt
something Pepper
something Nutmeg
4 tbsp chopped parsley
something chopped basil

Potato gratin vegetables in a creamy cheese sauce leftovers Directions

Cut the potatoes into slices. Along with broth, cream, salt, pepper and nutmeg even cooking.

Kartoffelsud dissolve in the hot cheese. Stir in vegetables and herbs.

Pour into a casserole dish for 15 minutes at 175 ° C over bake.


 

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