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Potato and Tomato Bake | Summery Casserole
(0)
65 min
Under an hour
Gurkerl Küche
Ein herrlich saftiger traditioneller Erdäpfelauflauf mit sonnengereiften Paradeisern, würzigem Bergkäse und cremigem Sauerrahm-Guss – goldbraun im Backrohr überbacken.
Preparation method
Preparation & Ingredients
Preheat the oven to 190 °C top/bottom heat (170 °C fan oven). Grease a baking dish evenly with 20 g unsalted butter.
Wash and peel 800 g potatoes, then slice into approx. 3 mm thin slices using a mandoline. Wash 400 g vine tomatoes and slice thinly as well. Finely chop 2 cloves of garlic. Finely grate 150 g mountain cheese.
Cream Mixture & Layering
For the cream mixture, whisk together 200 g sour cream, 100 ml whipping cream, 2 eggs, and the chopped garlic. Season with 1 tsp fine salt, 1 tsp ground black pepper, 1 pinch ground nutmeg, and 1 tbsp freshly chopped marjoram. Stir in half of the grated mountain cheese.
Chef's tip
For an optimal cooking result in the oven, slice the potatoes evenly thin with a mandoline.
Leftovers can be wonderfully reheated covered in the oven at 160 °C the next day.
40 min
Under an hour
