Potato and Chestnut Casserole | Autumn Oven Delight

Preheat the oven to 180 °C top/bottom heat. Grease a baking dish with a little butter. Peel the garlic cloves and finely chop or press them.

Peel and wash the predominantly waxy potatoes and slice them into approx. 2 to 3 mm thin slices using a mandoline. Roughly chop the precooked chestnuts. Finely grate the mountain cheese. Pick the leaves from the fresh thyme sprigs.

In a bowl, thoroughly whisk together the whipping cream and whole milk with the chopped garlic, fine table salt, freshly ground black pepper, a pinch of ground nutmeg, and half of the picked thyme leaves.