Spring gratin with a cheese-nut crust

  • 55 minutes
  • Recipe iconmedium
  • Recipe icon
  • vegetarian
Ingredients for


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  • green asparagus
  • kohlrabi
  • potatoes
  • carrots
  • milk
  • cream
  • grated Emmentaler AOP
  • parsley
  • hazelnuts
  • breadcrumbs
  • oil
  • As desired: salt, pepper
Star of the dish
Emmentaler AOP Organic Mild/Classic

Break off the lower, woody part of the asparagus stalks. Cut the asparagus into 3 cm long pieces. Peel the kohlrabi, potatoes and carrots. Cut the kohlrabi into strips, and slice the potatoes and carrots.

Bring the milk, cream, salt & pepper to the boil. Add the vegetables and potatoes and leave to simmer for approx. 10 minutes, stirring from time to time. Mix the 100 g Emmentaler AOP with the vegetables and place in a gratin dish. Bake in the oven for approx. 10 min at 180 °C.

Finely chop the parsley. Chop the hazelnuts coarsely. Mix both with the remaining cheese, breadcrumbs and oil. Sprinkle over the gratin and bake for a further 10-15 min.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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