Involtini with Potato and Cauliflower Gratin
- For the gratin
- 700 grams
Potatoes (Predominantly waxy)
- 250 grams
- 80 grams
aged Gouda cheese
Creme fraiche cheese (75 grams)
- 1 bunch
Butter (for the pan)
- For the involtini
small, thin Turkey cutlets (each about 50 grams)
- 8 teaspoons
- 4 slices
- 2 tablespoons
For the gratin: Scrub potatoes and cook for 20 minutes in salted water. Divide cauliflower into florets and cook for 5 minutes in boiling salted water. Drain cauliflower, rinse in cold water and drain well. Drain and peel potatoes and cool briefly.
Slice potatoes. Butter 4 ramekins (or one large pan) and layer potatoes and cauliflower in them. Grate Gouda and combine with sour cream. Spread cream over vegetables and bake in preheated oven at 200°C (gas mark 3, convection oven 180°C) (approximately 400°F) for about 25-30 minutes.
For the involtini: Flatten turkey cutlets and season with pepper. Spread with pesto. Cut ham in half and place on top of cutlets. Roll up and thread on wooden sticks. Heat olive oil in a large skillet and cook turkey rolls for about 15-20 minutes on all sides. Add some water to the pan, if necessary.
Rinse chives and shake dry, cut into rings and sprinkle over the gratin. Serve gratin with involtini.
If desired, serve accompanied by a mixed salad.