Styrian Potato Bake | With Mountain Cheese & Pumpkin Seeds

Preheat the oven to 180 °C top/bottom heat. Grease a baking dish with butter.

Peel the potatoes and cut or slice into approx. 3 mm thin slices. Coarsely grate the mountain cheese and coarsely chop the pumpkin seeds. Peel and finely chop the garlic.

For the mixture, whisk the sour cream with the eggs, chopped garlic, a pinch of grated nutmeg, 1 tsp salt, and a pinch of black pepper until smooth. Stir in half of the grated mountain cheese.