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Potato and Beetroot Bake | Hearty Autumn Delight
(0)
65 min
Under an hour
Knuspr-Küche
Ein farbenfroher, traditioneller Herbstauflauf: Zarte Scheiben von vorwiegend festkochenden Kartoffeln und erdiger Roter Bete verbinden sich in einem cremigen Rahmguss mit Knoblauch, frischem Thymian und einer Prise Muskatnuss. Unter einer knusprig gebackenen Kruste aus würzigem Bergkäse wird dieses herzhafte Ofengericht zu einem echten Wohlfühlessen für kühle Herbsttage.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C conventional heat (170 °C fan). Thoroughly grease a large baking dish with 10 g of the unsalted butter.
Peel the potatoes and slice them into approx. 2 to 3 mm thin slices using a mandoline or a sharp knife. Peel the beetroot (preferably wearing kitchen gloves) and likewise cut into even, approx. 2 mm thin slices.
Peel and finely chop the garlic clove. Strip the leaves from the fresh sprigs of thyme.
Chef's tip
Clean prep tip: Fresh beetroot stains intensely. Wear disposable gloves when peeling and cutting, and preferably use a glass or plastic cutting board.
Extra creamy: If you would like to round off the flavour even more, stir 2 tablespoons of sour cream or crème fraîche into the cream mixture.
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