- 300 grams Carrots
- 300 grams Savoy cabbage
- 1 Onion
- 300 grams Cooked potato (unpeeled)
- 100 grams Butter
- black pepper
- grated Nutmeg
- 100 milliliters Vegetable broth
- 125 grams grated Mountain cheese (such as gruyere)
- 2 tablespoons chopped Parsley
- 300 grams Cream
- 1 Egg
- 50 grams ground almonds
- 30 grams Breadcrumbs
Rinse carrots, peel and cut into thin slices. Rinse cabbage, trim and cut into strips. Peel onion and chop finely. Peel potatoes and cut into cubes.
Preheat oven to 200°C (approximately 400°F). Mix butter in a bowl with salt, pepper and nutmeg. Melt 1 tablespoon of butter mixture in a saucepan and fry carrots while stirring. Add broth and boil. Add cabbage and cook for 1 minute.
Brush a large baking dish with 2 tablespoons of butter mixture. Add vegetables, potatoes, half of cheese and parsley to the dish, mix and season with salt and pepper.
Whisk cream and egg together in a bowl and pour over vegetables. Add almonds and breadcrumbs to butter mixture and mix. Spread butter mixture over vegetables and sprinkle with remaining cheese.
Bake in the preheated oven for 25 minutes until it is golden brown. Serve immediately.