Winter vegetable gratin

Dinner for 4 people

250 ml milk

250 ml heavy cream

100 g butter

1 bulb of garlic (cut in two horizontally)

1 red union (cut in half)

1 apple (remove the core and quarter)

2 slices of orange peel

1/2 buch thyme

1/2 buch rosemary

500 g waxy potatoes (sliced very finely)

100 g carrots (sliced very finely – long stripes)

300 g celeriac (sliced very finely)

150 g matured Gouda

1. Take a large pot (preferably an ovenproof pot – eg. cast iron) and add the milk, heavy cream and butter and bring to a very gentle boil. Add the garlic, onion, apple, orange peel, thyme and rosemary and let it infuse for 1 hour on very low heat. Stir occasionally.
2. Strain the milk-mixture to remove garlic, union etc. Reheat the flavoured milk-mixture.
3. Add the potatoes, carrots and celeriac and simmer for 30 minutes on low heat. Stir occasionally in order that the vegetables do not stick on the bottom of your pot.
4. Preheat the over to 160°C convention.
5. If you did not use an ovenproof pot, transfer everything into an ovenproof dish. Arrange the top neatly and sprinkle the cheese on top.
6. Bake in the oven for 45 minutes until golden brown on top and the vegetables are cooked through. Depending on your oven, it can be that the gratin needs up to 60 minutes to be ready.
7. Serve with a little bit of fresh rosemary on top: BON APPÉTIT!