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Potato and Beetroot Gratin | Hearty Autumn Delight
(0)
70 min
Under an hour
Knuspr-Küche
Ein wärmender deutscher Herbstklassiker aus dem Ofen: Feine Kartoffeln und herrlich aromatische Rote Bete schichten sich unter einer samtigen Sahne-Schmand-Haube, verfeinert mit frischem Thymian und einer Prise Muskatnuss, goldbraun und kross mit würzigem Bergkäse überbacken.
Preparation method
Preparation
Preheat the oven to 180 °C conventional heat (160 °C fan). Carefully grease a baking dish with half of the softened unsalted butter.
Peel the potatoes, wash thoroughly, and cut into approx. 2–3 mm thin slices using a mandoline or a sharp knife. Peel the beetroot (preferably wearing kitchen gloves) and likewise slice into even, thin rounds.
Peel and finely dice the yellow onion and garlic cloves. Coarsely grate the Bergkäse block. Strip the leaves from the fresh thyme sprigs and chop finely.
Chef's tip
Tenderness test: After 45 minutes, pierce the centre with a sharp knife. If the knife slides through the potatoes and beetroot without resistance, the gratin is cooked to perfection.
Stain protection for your hands: Since fresh beetroot stains intensely, it is recommended to wear disposable gloves while peeling and slicing, or to rub your hands and cutting board briefly with a little cooking oil beforehand.
Ingredients
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