Austrian Casserole | Baked Potatoes & Beetroots

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.

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.