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Austrian Casserole | Baked Potatoes & Beetroots
(0)
65 min
Under an hour
Gurkerl Küche
Ein echter Traditionsklassiker aus Österreich: Feine Scheiben von festkochenden Erdäpfeln und Roten Rüben, dachziegelartig geschichtet und mit einem cremigen Sauerrahm-Guss, Bergkäse und Kümmel im Backrohr goldbraun gebacken.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a suitable baking dish with butter.
Peel the potatoes and fresh beetroots and slice them into approx. 2 to 3 mm thin slices using a mandoline or a sharp knife.
Pouring & layering
In a bowl, whisk together the sour cream, whipping cream, and eggs until smooth. Finely chop or press the garlic and stir it into the cream mixture along with caraway seeds, freshly grated nutmeg, salt, and freshly ground black pepper.
Chef's tip
Tip: Wearing gloves while peeling and slicing the beetroots will prevent your hands from staining.
Side dish: A fresh green leafy salad or a cucumber salad with chive dressing makes a wonderful side dish.
40 min
Under an hour
