For the potato gratin, peel the potatoes and cut into very thin slices. Peel and chop the onions and garlic.
Preheat the oven to 180°C.
Heat the oil in a pot and fry the onion in it. Add the potato slices and pour in milk and whipped cream. Add salt, pepper, garlic, rosemary and caraway seeds and simmer for about 10-15 minutes. Remove the rosemary sprig from the pot.
Pour the potato and cream mixture into a greased baking dish and sprinkle with grated mountain cheese. Bake the Erdäpfelgratin in the oven for about 25-30 minutes until the cheese has melted and has a nice color.
The potato gratin is a side dish that goes well with almost any dish, but with salad it can also be eaten as a vegetarian main course.
Preparation Tip:
You can vary the spices as you like. If you want to give the potato gratin a slightly oriental touch, try seasoning it with a little mild curry or turmeric.
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