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Potato Gratin with Sheep Cheese & Thyme
(0)
70 min
Under an hour
Gurkerl Küche
Ein herrlich cremiges Erdäpfelgratin, das durch würzigen Schafkäse und frischen Thymian eine ganz besondere Note erhält. Die Kombination aus zarten Erdäpfelscheiben, feinem Obers und der leichten Schärfe von Jungzwiebeln macht dieses Gericht zu einer perfekten Beilage oder einem sättigenden vegetarischen Hauptgang. Ein echter Klassiker der Alpenküche, der in weniger als einer Stunde goldbraun und duftend aus dem Ofen kommt.
Preparation method
Ingredients overview
- 800 g potatoes (waxy)
- 150 g natural sheep cheese spread
- 250 ml whipping cream (33%)
- 1 bunch spring onions
- 1 tbsp butter (unsalted)
- 6 sprigs fresh thyme
- 3 cloves fresh garlic
- 1 pinch ground nutmeg
- 1 pinch ground black pepper
- 1 pinch fine iodized salt
Preheat the oven to 180 °C top/bottom heat. Peel the potatoes and cut them into very thin slices. In a small saucepan, heat the whipping cream with half of the butter (do not boil). Add the pressed garlic, the leaves from 4 thyme sprigs, salt, pepper, and a pinch of nutmeg. Turn off the stove and let the sheep cheese melt in the warm cream mixture while stirring.
Cut the spring onions into fine rings. Grease a baking dish with the remaining butter. Arrange a first layer of potato slices in a fan shape in the dish. Lightly salt, pepper, and sprinkle with a little nutmeg, some of the spring onions, and the remaining thyme leaves. Repeat this process until all potatoes are used up.
Pour the prepared sheep cheese-cream mixture evenly over the potatoes. Bake the gratin in the preheated oven for approx. 50–55 minutes, until the potatoes are soft and the surface is golden brown and crispy. Let it rest briefly before serving.
40 min
Under an hour
