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Potato & Chestnut Gratin | Savory Autumn Delight
(0)
70 min
Under an hour
Knuspr-Küche
Ein wärmender traditioneller Herbstauflauf aus dem Ofen: Feine Kartoffelscheiben treffen auf aromatische Maronen, zart gegart in cremiger Sahne und goldgelb überbacken mit herzhaftem Bergkäse und frischem Thymian.
Preparation method
Preparation
Preheat the oven to 180 °C conventional heat (160 °C fan). Thoroughly grease a baking dish with 10 g of soft butter. Halve one garlic clove and rub the dish vigorously with it.
Peel the mostly waxy potatoes, wash thoroughly, and cut into approx. 2 to 3 mm thin slices using a mandoline. Roughly chop the pre-cooked chestnuts. Coarsely grate the mountain cheese on a kitchen grater.
Mixing the sauce & layering
In a mixing bowl, thoroughly whisk together the whipping cream and whole milk with fine table salt, freshly ground black pepper, and a pinch of nutmeg. Finely chop or press the remaining garlic clove, strip the thyme leaves from the stems, and stir them in.
Chef's tip
Flavor tip: The pre-cooked chestnuts bring a wonderfully nutty, sweet note to the gratin that harmonizes perfectly with the savory mountain cheese and the freshness of the thyme.
Cheese tip: A robust, traditional Allgäu mountain cheese gives the dish a particularly full-bodied flavor and ensures a crispy crust.
Ingredients
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