Colorful, creamy & perfectly portioned
Small cast iron pots are ideal for individual oven dishes. This vegetable gratin combines winter flavors with creamy sauce, spicy Parmesan, and a soft-baked egg as a topping.
Perfect as an appetizer, side dish, or light main course.
Ingredients (for 4 Mini Dutch Ovens)
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1 small broccoli (incl. stem)
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1 kohlrabi
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1 parsnip
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2 potatoes
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2 carrots (orange & purple preferred)
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1 small beetroot (pre-cooked recommended)
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200–250 ml cream
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4 eggs (1 egg per serving)
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1 handful fresh spinach
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4–8 slices of bacon
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1 clove of garlic
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some butter
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40 g freshly grated Parmesan
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Salt & pepper
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optional: nutmeg
Preparation
1. Preparation
Grease Mini Dutch Ovens with butter and rub with a halved garlic clove.
Preheat oven or grill to 180 °C (indirect heat).
2. Prepare vegetables
Peel vegetables and slice thinly with a mandoline (approx. 2–3 mm).
👉 Note:
It's best to use pre-cooked beetroot or blanch it briefly separately, as it takes longer to cook and stains intensely.
3. Layering
Layer vegetables decoratively and evenly in the mini pots.
Season with salt, pepper, and a little nutmeg.
Pour in cream until about one-third of the vegetables are covered.
Sprinkle approx. 1 tbsp of Parmesan over each serving.
4. First baking phase
Bake without a lid for about 20–25 minutes until the vegetables are tender and lightly browned.
5. Topping
Distribute spinach roughly.
Lay bacon over it.
Finely chop garlic and sprinkle over.
Add small flakes of butter.
Place the lid on and bake for another 10 minutes.
6. Add egg
Carefully remove the lid.
Carefully crack an egg onto each serving.
Replace the lid and bake for another 4–6 minutes until the egg white is set, but the yolk is still slightly soft.
Serving
Serve directly in the Mini Dutch Oven.
Perfect with fresh bread or baguette.
Thanks for the recipe goes to the food blog Vom Wald in den Mund
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