Rutabaga gratin with chorizo

• Preparation:25 min
• Cooking:35 min
• Complexity:Medium

Ingredients

• 1 large rutabaga or several small ones
• 1 leek
• 1 carrot
• 1 onion
• 4 potatoes
• 1/2 chorizo*
• 2 cloves of garlic
• 1/2 liter of milk
• 1/2 liter of water
• 2 tablespoons sour cream
• 40 g of butter
• 30g flour
• 100 g of grated cheese
• salt and pepper

Preparation

In a saucepan, put the minced leek and onion, the carrot cut into slices, the water, salt and pepper. Cook for 10 minutes then drain, keeping the juice.

In a large casserole, pour the juice from the previous cooking. Add the milk and cook the peeled and cut rutabaga, as well as the potatoes, salt and pepper. Cook for 20 minutes then drain, keeping the juice.

Butter a large baking dish. Layer successively a layer of rutabaga/potatoes, a layer of leek/onion/carrot, the chorizo ​​cut into slices, a layer of leek/onion/carrot, a layer of rutabaga/potatoes.

Return to the first saucepan and melt the butter. Add the flour and mix as for the preparation of a bechamel sauce. Pour the reserved cooking juices. Whisk until thickened. Remove from heat. Add the fresh cream and pour over the vegetables in the gratin dish. Sprinkle with grated cheese.

Put in the oven at 180° for 35 minutes.

*The chorizo ​​can be replaced by lardons or minced chicken breasts, for example.