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Styrian Potato and Pumpkin Bake | Crispy with Bergkäse
(0)
65 min
Under an hour
Gurkerl Küche
Fein geschichtete Erdäpfel und aromatischer Hokkaido-Kürbis, herzhaft überbacken mit einer cremigen Sauerrahm-Ei-Mischung, würzigem Bergkäse und knusprigen Kürbiskernen. Ein traditioneller österreichischer Auflaufklassiker für die ganze Familie.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Grease a baking dish thoroughly with a little butter.
Peel the potatoes and cut into thin slices about 3–4 mm thick. Wash the Hokkaido pumpkin, deseed it, and also cut into thin wedges or slices.
Preparation & Baking
For the topping mixture, whisk the sour cream with the eggs, finely chopped garlic, a pinch of nutmeg, salt, and pepper in a bowl until smooth.
Chef's tip
For even more flavor, you can briefly toast the pumpkin seeds in a dry pan before sprinkling them over.
A fresh green leaf salad with Styrian pumpkin seed oil goes wonderfully with this.
40 min
Under an hour
