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Gratinated Potatoes with Sheep's Cheese
(0)
70 min
Under an hour
Knuspr-Küche
Ein herzhafter Klassiker neu interpretiert: Diese gratinierten Kartoffeln bestechen durch die würzige Note von Schafskäse, kombiniert mit frischem Thymian und einem Hauch Muskat. Die cremige Sauce verbindet sich perfekt mit den zarten Kartoffelscheiben zu einem wärmenden Wohlfühlgericht, das sowohl als Hauptspeise als auch als Beilage überzeugt.
Ingredients
Preparation method
Ingredients overview
- 800 g predominantly waxy potatoes
- 150 g sheep's cheese spread (natural)
- 250 ml whipping cream (32% fat)
- 1 bunch spring onions
- 1 tbsp unsalted butter
- 6 sprigs fresh thyme
- 3 large garlic cloves
- 1 pinch ground nutmeg
- 1 pinch ground black pepper
- 1 pinch salt
Preheat the oven to 180 °C top/bottom heat. Peel the potatoes and cut them into thin slices. In a small saucepan, warm the cream with half of the butter (do not boil). Add the pressed garlic, the leaves from 4 thyme sprigs, salt, pepper, and two pinches of nutmeg. Turn off the stove and let the sheep's cheese spread melt in the warm cream.
Cut the spring onions into rings. Grease a baking dish with the remaining butter. Place a first layer of potatoes in it, lightly salt and pepper, sprinkle with a pinch of nutmeg, some of the spring onions, and a few thyme leaves. Repeat this process until all potatoes are used.
Pour the prepared cheese-cream mixture evenly over everything. Bake in the preheated oven for approx. 50–55 minutes, until the potatoes are soft and the surface is golden brown and gratinated.
35 min
Under an hour
