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Ein traditioneller herbstlicher Ofenklassiker: Feine Kartoffelscheiben und aromatisch-süßliche Pastinaken, cremig geschichtet in feiner Sahne mit Muskatnuss und mit kräftigem Bergkäse goldbraun überbacken.
Preparation method
Preparation
Preheat the oven to 190 °C conventional heat (170 °C fan). Thoroughly grease a baking dish with a little butter.
Thoroughly wash and peel the potatoes and parsnips, and cut them into thin slices of about 2 to 3 mm using a mandoline slicer or a sharp knife.
Peel the garlic cloves and chop them very finely. Strip the leaves from the thyme sprigs.
Chef's tip
For an even cooking time, the potatoes and parsnips should be sliced to as even a thickness as possible. A mandoline slicer makes the work much easier.
If you love an extra-crispy crust, you can mix 1 tablespoon of breadcrumbs into the grated Bergkäse cheese.
Ingredients
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90 min
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