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Waldviertel Potato Casserole | With Chanterelles
(0)
65 min
Under an hour
Gurkerl Küche
Ein herzhafter Klassiker aus der traditionellen österreichischen Küche: Fein geschichtete Erdäpfel treffen auf aromatische, in Butter sautierte Eierschwammerln, umhüllt von einem cremigen Rahmguss und überbacken mit würzigem Bergkäse aus den Alpen. Herrlich knusprig aus dem Backrohr!
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Peel the potatoes and cut them into approx. 3–4 mm thin slices. Grease a suitable baking dish with a little butter.
Thoroughly clean the chanterelles (do not wash, brush dry instead) and cut larger ones in half. Finely chop the onion and finely slice the garlic cloves.
Sautéing mushrooms & mixing topping
Heat the remaining butter in a pan. Sauté the onion until translucent, then add the chanterelles and garlic. Fry over medium heat for about 4–5 minutes until any released liquid has evaporated. Season with a pinch of salt and pepper as well as some chopped parsley and remove from the heat.
Chef's tip
Chanterelle tip: Never wash mushrooms in standing water, as they will soak up water and lose flavor. For fresh wild mushrooms, a brush or a damp paper towel is sufficient.
Seasoning tip: For an even heartier flavor, you can also sauté a few finely diced greaves (Grammeln) or smoked ham along with the onions.
40 min
Under an hour
