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Styrian Potato and Horseradish Casserole | Savoury Baked
(0)
65 min
Under an hour
Gurkerl Küche
Ein wahrer Klassiker der österreichischen Hausmannskost: Feine Erdäpfelscheiben treffen auf aromatischen Lauch, pikant-frischen Steirischen Kren und eine samtige Sauerrahm-Obers-Sauce. Unter einer herrlich goldbraunen Kruste aus würzigem Bergkäse im Backrohr vollendet – vollmundig, cremig und wunderbar wärmend.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat and grease a suitable baking dish with a little butter.
Peel the potatoes and slice or mandoline them into approx. 3 mm thin slices. Wash the leek thoroughly and cut into fine rings. Finely chop the garlic and freshly grate the horseradish.
Melt a little butter in a small pan and gently sauté the leek and chopped garlic for 2 to 3 minutes until slightly softened.
Chef's tip
Tip: For an even creamier texture, you can use mainly waxy potatoes. If you prefer it even spicier, grate a little extra fresh horseradish directly over the casserole when serving.
40 min
Under an hour
