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Potato and Chestnut Gratin | Hearty Autumn Delight
(0)
70 min
Under an hour
Knuspr-Küche
Ein traditioneller deutscher Herbstklassiker aus dem Ofen: Feine Kartoffelscheiben und nussige Maronen in einer samtigen Sahnesauce mit frischem Thymian, goldgelb überbacken mit herzhaftem Bergkäse.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat (160 °C convection). Thoroughly grease a baking dish with 10 g of soft butter. Halve one garlic clove and rub the inside of the dish with it for aroma.
Peel and wash the potatoes, then slice them into approx. 2 to 3 mm thin slices using a mandoline. Roughly chop the cooked chestnuts. Coarsely grate the mountain cheese on a kitchen grater. Pluck the leaves from half of the fresh thyme and finely chop them.
Mixing the cream sauce & layering
Whisk the whipping cream and whole milk together in a bowl. Press the second garlic clove into the mixture. Season generously with fine table salt, freshly ground black pepper, a pinch of nutmeg, and the chopped thyme leaves.
Chef's tip
Aromatic autumn tip: You can briefly roast the chestnuts in a pan with a little butter before layering - this gives them an even more intense, nutty roasted aroma.
Cheese selection: A robust Allgäuer mountain cheese pairs perfectly with the mild, nutty sweetness of the chestnuts and creates a wonderfully savoury crust.
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