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Ein herzhafter Ofenklassiker für die Herbstzeit: Fein gehobelte Kartoffeln und aromatische Pastinaken in einer samtigen Muskat-Sahne-Sauce, gekrönt von einer goldgelb geschmolzenen Bergkäsekruste.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C conventional heat. Thoroughly grease an ovenproof casserole dish with a little butter (approx. 10 g).
Thoroughly wash and peel the potatoes and parsnips, then cut them into thin slices of about 2–3 mm using a mandoline. Peel the garlic and chop very finely or press.
Preparing the Sauce
Melt the remaining butter (15 g) in a small saucepan. Sauté the chopped garlic over gentle heat for about 1 minute without browning.
Chef's tip
Test for doneness after approx. 40 minutes with a sharp knife: if it slides through the potatoes and parsnips without resistance, the casserole is perfectly cooked.
If the mountain cheese browns too quickly before the end of the baking time, simply cover the dish loosely with a sheet of baking paper for the last 15 minutes.
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