Potato Gratin Alpine Style
Tiroler Erdäpfelgratin: thin slices of Austrian potatoes layered in an earthenware baking dish with garlic-infused cream, whole milk, nutmeg, and a crust of aged Austrian Bergkäse cheese.
Ingredients
- • 1kg waxy potatoes, peeled and sliced 3mm thin
- • 250ml double cream
- • 200ml whole milk
- • 150g mature Austrian mountain cheese (Bergkäse), grated
- • 2 cloves garlic, crushed
- • 1/2 tsp freshly grated whole nutmeg
- • 20g butter for greasing, sea salt and black pepper
Preparation Steps
In a saucepan, heat the double cream, milk, crushed garlic, nutmeg, salt, and pepper until warm and fragrant; do not boil.
Rub an earthenware gratin dish with butter. Layer the sliced potatoes neatly in overlapping shingle rows, scattering half the grated Bergkäse between layers.
Pour the warm seasoned cream mixture evenly over the layered potatoes, pressing gently so the potatoes are submerged.
Scatter the remaining Bergkäse over the top. Bake in an oven preheated to 180°C (160°C fan) for 45 to 50 minutes until the potatoes are knife-tender and the top is blistered golden brown.