Potato - vegetable gratin with hazelnut – cheese – crumbles

Ingredients (four servings)

For the potato – vegetable gratin:

  • 14,10 oz (400g) potatoes
  • 3,5 oz (100g) carrots
  • 1 red paprika
  • 1 green paprika
  • 6,76 fl oz (200ml) milk
  • 6,76 fl oz (200ml) cream
  • 1/8 oz (1TL) butter
  • Salt, pepper, nutmeg

For the haselnut – cheese – crumbles:

  • 5,29 oz (150g) Bergland Bavarian Swiss Wild Garlic & Herbs
  • 1,76 oz (50g) crushed hazelnuts
  • 5 tbsp. (5 EL) herbs (chervil, chives,  parsley)
  • Salt, pepper


  • Skin the potatoes and the carrots and cut them in fine slices.
  • Halve the paprikas, remove the stem, the paprika seeds and the white partitions and then cut them in cubes.
  • Grease an ovenproof dish with butter
  • Layer the potatoes and the vegetable in it.
  • Mix milk, cream, a bit nutmeg, salt and pepper and put them slowly above the potatoes.
  • Scalloped the casserole in a pre-heated oven (165 degrees Celsius) for approx. 45 minutes.
  • Heat the hazelnut in a coated pan at medium heat for approx. 5-10 minutes.
  • Then put the hazelnuts on a piece of paper (greaseproof paper), so that the hazelnuts can cool down for approx. 10 minutes.
  • Cut Bergland Bavarian Swiss Wild Garlic & Herbs in fine cubes and chop the herbs.
  • Put the Hazelnuts in a bowl and mix them with cheese cubes and herbs.
  • Put the cheese mixture above the oven-warm vegetable gratin.


If you like it a little bit savoury, add red onion cubes to the cheese mixture. Season it with a bit oil and fresh lemon juice.

Preparation time: 65 minutes

Total baking time: 45 minutes


Nutrition facts (per serving):

  • calories: 505 kcal
  • proteins: 18 g
  • fat: 37 g
  • carbohydrates: 25g