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Potato and Parsnip Gratin | Hearty Autumn Delight
(0)
70 min
Under an hour
Knuspr-Küche
Ein herrlich wärmender Ofenklassiker für goldene Herbsttage: Feine Scheiben von Kartoffeln und aromatischen Pastinaken, sanft gebacken in einer cremigen Knoblauch-Kräuter-Sahne und vollendet mit einer goldbraunen Kruste aus herzhaftem Bergkäse. Wunderbar unkompliziert und echtes Soulfood für die ganze Familie.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C conventional heat (170 °C fan). Thoroughly grease a large baking dish with a little butter.
Peel the potatoes and parsnips. Cut both root vegetables into approx. 2 to 3 mm thin slices using a mandoline or a sharp knife.
Peel the garlic cloves and chop them very finely or press them. Strip the leaves from the thyme sprigs.
Chef's tip
For even faster cooking, the potato and parsnip slices can be blanched in boiling salted water for about 3 minutes beforehand and drained well.
Strong Allgäuer Bergkäse gives the mildly sweet root vegetables a wonderfully savoury contrast. If you prefer it milder, you can replace half of it with medium-aged Gouda.
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