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Carinthian Kasnudel Casserole | With Curd Cheese & Brown Butter
(0)
60 min
Under an hour
Gurkerl Küche
Ein echter Kärntner Klassiker neu interpretiert als saftiger Auflauf aus dem Backrohr: Feine mehlige Erdäpfel vereinen sich mit frischem Bröseltopfen, gebräunter Zwiebel und der charakteristischen Kärntner Nudelminze. Mit einer knusprigen Schicht aus goldbraunen Semmelbröseln und nussiger brauner Butter überbacken – herbstliches Wohlfühlessen für die ganze Familie.
Ingredients
Preparation method
Preparation & potato mixture
Preheat the oven to 190 °C top/bottom heat. Thoroughly grease a suitable baking dish with a little butter.
Thoroughly wash the floury potatoes and steam or boil in lightly salted water until soft. Then peel while still hot and press through a potato ricer directly into a large bowl. Allow the steam to evaporate briefly.
Finely chop the yellow onion. In a pan, melt 20 g of butter and gently sauté the diced onion over medium heat until golden yellow. Set aside and allow to cool.
Chef's tip
For the unmistakable authentic Carinthian Kasnudel flavour, brown mint or Carinthian noodle mint is best suited. If you prefer it even more herbal, you can also mix in some fresh chervil.
The casserole also tastes excellent reheated the next day or sliced and briefly seared in a pan.
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