Vegetable rösti gratin

Vegetable rösti gratin

Total: 40 Min. | Active: 15 Min.
Nutritional value / people: 636 kcal
, Fat: 35 g
, Carbohydrate: 45 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To chop the vegetables

800 g waxy potatoes, coarsely grated
300 g squash (e.g. butternut), coarsely grated
200 g raw beetroots, coarsely grated
200 g carrots, coarsely grated
200 g celeriac, coarsely grated
2 tbsp olive oil
1 tsp sea salt
a little pepper

To bake

8 slices raclette cheese (approx. 400 g)
a little sweet paprika
1 tbsp thyme leaf
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How it's done

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To chop the vegetables

In a bowl, mix the potatoes with all the other ingredients up to and including the pepper, spread onto a baking tray lined with baking paper.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven and scatter the cheese on top. Return to the oven and bake for approx. 10 mins. Remove, season. Sprinkle with thyme.

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