Monday Gratin

Last night's gratin had potato, kohlrabi, leek, and Emmentaler cheese. For the sauce I used a mixture of cream, milk, and a splash of white wine seasoned with sweet paprika, a bit of cayenne, salt and pepper. I also added some potato starch to thicken it up (and to celebrate having finally found potato starch here!).

Our gratin dish was full of blackberries (see next post), so I had to make this in a pot. That made getting the gratin out in nice-looking pieces impossible, but didn't affect the flavor too much. :-)

We also had a green salad.