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Potato and Kohlrabi Casserole | Crispy baked with mountain cheese

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60 min

Under an hour

Gurkerl Küche

Gurkerl Küche


Ein herrlicher Herbstklassiker aus der österreichischen Küche: Zarte Erdäpfelscheiben und feiner Kohlrabi vereinen sich unter einer goldbraunen, würzigen Bergkäsekruste mit cremigem Sauerrahmguss aus dem Backrohr.

Ingredients

Price per portion:€ 3.55
Ingredients
You probably have at home

Preparation method

Preparation

1

Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a baking dish with 10 g of unsalted butter.

2

Peel the mostly waxy potatoes and the kohlrabi and slice or mandoline into approx. 3 to 4 mm thin slices. Parboil the vegetables in lightly salted water for approx. 6 to 8 minutes, drain, and allow steam to briefly evaporate.

Preparation & Baking

1

In a bowl, whisk together the sour cream, whipping cream, and eggs. Peel, finely chop, and stir in the garlic. Season the mixture with salt, freshly ground pepper, and a pinch of nutmeg. Fold in half of the grated mountain cheese.

Chef's tip

For an especially delicate crust, you can mix a spoonful of breadcrumbs with the mountain cheese before sprinkling it over the casserole.

If you prefer a heartier dish, you can also scatter crispy fried diced ham or bacon between the vegetable layers.

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