Autumn Potato & Pumpkin Gratin | With Bergkäse Cheese

Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a baking dish with the butter.

Peel the potatoes and slice them thinly to approx. 2–3 mm. Wash, halve, and deseed the Hokkaido pumpkin (the skin can stay on) and slice it into approx. 2–3 mm thin slices as well. Coarsely grate the Bergkäse cheese and finely chop the garlic.

For the cream mixture, mix the whipping cream well in a bowl with the cow's milk, finely chopped garlic, plucked leaves from half of the fresh thyme, 1 tsp fine salt, 1 pinch of black pepper, and 1 pinch of grated nutmeg.