Carrot Gratin Camargue

Peel onions, cut into fine cubes. Cut bacon into thin strips. Heat oil, sauté onions and ham in it. Preheat the oven to 200 °C.

Mix sour cream with grated parsley, onions, parmesan and ham, season strongly with salt and freshly ground pepper.

Form about half of the carrots in a gratin dish, pour half of the cream mixture over them. Pile the rest of the vegetables on top, pour the rest of the sauce over it.

Sprinkle the gratin with pistachios and bake on the middle rack of the stove for about 20 minutes until golden brown. Serve garnished with parsley.

Serve with fresh baguette.

Our tip: Use bacon with a fine, smoky note!

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