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Potato and Swede Casserole | Heartily Baked
(0)
70 min
Under an hour
Knuspr-Küche
Ein echter Klassiker der deutschen Herbst- und Winterküche: Feine Scheiben von vorwiegend festkochenden Kartoffeln und herbstlicher Steckrübe werden in einer sämigen, mit Muskatnuss gewürzten Sahne-Milch-Mischung geschichtet und mit kräftigem Bergkäse im Ofen goldbraun überbacken. Ein wärmendes Wohlfühlessen für die ganze Familie.
Preparation method
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a large baking dish with some unsalted butter.
Thoroughly peel the potatoes and the swede. Slice both tubers into about 2 to 3 mm thin slices using a mandoline. Finely grate the mountain cheese with a grater. Peel the garlic cloves and chop very finely or press. Pick the leaves from the fresh thyme.
In a bowl, vigorously whisk together the whipping cream and whole milk with the minced garlic, finely grated nutmeg, table salt, and ground black pepper. Stir in half of the picked thyme.
Chef's tip
For particularly quick cooking, the sliced swede and potatoes can be blanched in boiling salted water for 3 minutes beforehand.
If the cheese becomes too dark during baking, simply cover the baking dish loosely with a sheet of baking paper for the final 15 minutes.
Ingredients
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