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Potato and Black Salsify Gratin | Savoury Autumn Delight
(0)
65 min
Under an hour
Knuspr-Küche
Ein feiner, traditioneller Herbstauflauf aus Deutschland: Zarte Schwarzwurzeln und Kartoffelscheiben, gebacken in einer sahnigen Knoblauch-Muskat-Sauce unter einer goldgelben Kruste aus würzigem Bergkäse.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a baking dish with 10 g of unsalted butter.
Thoroughly peel the black salsify under running water (preferably wearing gloves) and cut into pieces approx. 3 to 4 cm long. Pre-cook in boiling, lightly salted water for about 8 to 10 minutes until al dente, then drain well.
Peel the mostly waxy potatoes and slice or grate them into thin slices approx. 2 to 3 mm thick. Peel and finely chop the garlic cloves. Finely grate the mountain cheese.
Chef's tip
When peeled, black salsify releases a sticky milky sap that can stain your hands. Kitchen gloves reliably prevent this. To prevent the peeled roots from turning brown, simply place them in a bowl of cold water with a splash of lemon juice or vinegar until ready to cook.
For an extra savoury touch, you can mix finely diced bacon or crispy fried onions in with the vegetables.
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