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Waldviertel Potato and Celeriac Gratin | With Savoury Mountain Cheese
(0)
75 min
Under an hour
Gurkerl Küche
Ein herbstlicher Genuss aus der Waldviertler Traditionsküche: Fein gehobelte Erdäpfel und aromatischer Knollensellerie, cremig geschichtet mit Schlagobers und Sauerrahm, verfeinert mit frischem Thymian und im Backrohr goldbraun mit herzhaftem Bergkäse überbacken. Perfektes Soulfood für kühle Herbsttage.
Ingredients
Preparation method
Preparation & slicing the vegetables
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a baking dish with a little butter. Cut a garlic clove in half and rub the dish with it.
Thoroughly peel the potatoes and celeriac. Slice both into approx. 2–3 mm thin slices using a mandoline or a sharp knife.
Finely grate the mountain cheese. Finely chop or mince the remaining garlic clove. Pluck the leaves from the fresh thyme.
Chef's tip
For a particularly crispy crust, you can switch on the oven's grill function for the last 5 minutes of the baking time.
A crisp lamb's lettuce or a marinated cabbage salad pairs wonderfully with this dish.
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