Spring gratin

Spring gratin

Total: 1 hr 5 Min. | Active: 30 Min.
Nutritional value / person: 466 kcal
, Fat: 13 g
, Carbohydrate: 44 g
, Protein: 11 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:

Betty Bossi Koch-Center


600 g new potatoes, cut in half
salted water, boiling
500 g green asparagus, lower third peeled, cut into pieces approx. 4 cm long
1 kohlrabi, peeled, sliced
3 spring onions incl. green parts, cut into rings
1 tsp salt
a little pepper

Béchamel sauce

3 tbsp butter
3 tbsp white flour
4 dl milk
¼ tsp nutmeg
½ tsp salt
a little pepper
120 g grated Gruyère
1 bunch flat-leaf parsley, finely chopped
1 bunch dill, finely chopped
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One ovenproof dish (holding approx. 2 l), greased

How it's done

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Cook the potatoes in salted water for 5 mins. Add the asparagus and kohlrabi, cook for approx. 5 mins. Drain the vegetables, place in the prepared dish along with the onions, season.

Béchamel sauce

Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in half of the cheese and herbs. Pour the sauce over the vegetables, scatter the rest of the cheese on top.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C. Garnish with the remainder of the herbs.

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