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Autumn Potato & Pumpkin Gratin | With Bergkäse Cheese
(0)
75 min
Under an hour
Gurkerl Küche
Cremiges, goldbraun überbackenes Erdäpfel-Kürbis-Gratin mit aromatischem Bergkäse und frischem Thymian aus dem Backrohr. Ein herbstlicher Wohlfühlklassiker der österreichischen Küche.
Ingredients
Preparation method
Preparation
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.
Cooking & Layering
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.
Chef's tip
Hokkaido pumpkin does not need to be peeled, as the skin becomes wonderfully tender when baked in the oven and gives the gratin a beautiful vibrant color.
If you prefer it even more flavorful, drizzle a few drops of Styrian pumpkin seed oil over the gratin before serving.
40 min
Under an hour
