Aussee Potato and Trout Casserole | Crispy Baked

Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a suitable baking dish with unsalted butter. Halve the garlic clove and rub the dish with it.

Peel the waxy potatoes and slice them into approx. 3–4 mm thin slices or use a mandoline. Parboil in salted water for about 6–8 minutes so that they are still slightly firm to the bite, then drain and let steam off briefly.

Check the trout fillets for bones, pat dry, cut into bite-sized pieces, and season with a pinch of salt and pepper. Finely chop the chives and finely grate the fresh horseradish.