Potato gratin with Chinese cabbage

This recipe is

• suitable for a low-histamine diet
• gluten-free
• vegetarian

Preparation time

Ingredients for 4 people

• 6 firm-cooking potatoes
• 2 medium-sized Chinese cabbages
• 1 onion (1)
• 450 ml gluten-free oat cream (1)
• 200g grated mozzarella
• 2 tbsp olive oil for cooking
• 1 tbsp HistaFood Organic Vegetable Broth
• Salt
• A little freshly grated nutmeg (1)

preparation

• Peel, wash, and cut the potatoes into bite-sized pieces.
• Bring the potatoes to a boil in a pot of salted water.
• Simmer for about 20 minutes.
• Meanwhile, wash, trim, and slice the Chinese cabbage into strips.
• Peel the onion and dice it.
• Heat some olive oil in a pan and briefly sauté the onions in it.
• Add the Chinese cabbage and sauté briefly, stirring occasionally.
• Deglaze with salt, nutmeg, HistaFood organic vegetable broth and gluten-free oat cream (1).
• Simmer for about 10 minutes.
• Preheat oven to 200°C (top/bottom heat).
• Grease a casserole dish with a little cooking olive oil.
• Place the Chinese cabbage in the casserole dish and add the potatoes.
• Spread the mozzarella over the top and bake in a preheated oven for about 20 minutes.
• Remove from the oven, let rest briefly and serve.

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