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Potato and Parsnip Gratin | Hearty Baked
(0)
70 min
Under an hour
Knuspr-Küche
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 top/bottom heat. Thoroughly grease an ovenproof baking dish with a little butter (approx. 10 g).
Thoroughly wash and peel the potatoes and parsnips, and slice them into thin slices of about 2–3 mm using a mandoline slicer. Peel the garlic and chop very finely or press.
Prepare the sauce
Melt the remaining butter (15 g) in a small saucepan. Sauté the chopped garlic gently over low heat for about 1 minute without letting it brown.
Chef's tip
Test for doneness after approx. 40 minutes with the tip of a sharp knife: if it slides through the potatoes and parsnips without resistance, the gratin is perfectly cooked.
If the mountain cheese starts to brown too much before the end of the cooking time, simply cover the dish loosely with a sheet of baking paper for the final 15 minutes.
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