Gratinated Wild Casserole with Swede and Chestnuts

Ingredients

• 400 g fresh chestnuts
• 500 g waxy potatoes (5 potatoes)
• 600 g swede
• 30 g butter (2 tbsp)
• 2 onions
• 1 Carrot
• 400 g wild minced meat (e.g., wild boar)
• Salt
• Pepper
• 3 sprigs thyme
• 300 ml milk (3.5% fat)
• 200 g heavy cream
• nutmeg
• 150 g mountain cheese (45% fat in the tub)

Instructions

1. 1.

   Score chestnuts crosswise and bake them in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 20 minutes. Meanwhile, peel, wash, and cut potatoes and swede into 1 × 1 cm cubes. Heat 1 tbsp butter in a pan. Sauté swede cubes for 5 minutes over medium heat. Add the potatoes and sauté for another 5 minutes. Remove both from the pan.

2. 2.

   Peel and finely dice onions and carrot. Add half of the onions to the hot pan and sauté for 2 minutes over medium heat. Add the minced meat, cook for 5 minutes until crumbly, seasoning with salt and pepper.

3. 3.

   Take chestnuts out of the oven and let them cool for 5 minutes before peeling. Heat the remaining butter in a pan. Sauté chestnuts, the remaining onions, and carrot for 3 minutes over medium heat. Wash thyme, pat dry, strip leaves, set aside half, and add the other half to the pan. Pour in milk and cream, bring to a boil for 1 minute, then blend finely. Season the sauce with salt, pepper, and a pinch of freshly grated nutmeg.

4. 4.

   Combine the minced meat with potatoes, swede, and chestnut sauce; transfer to a baking dish. Grate cheese over the top and sprinkle on the casserole. Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 25–30 minutes until golden. Garnish with remaining thyme leaves before serving.