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Tyrolean Potato and Quark Casserole | Creamy Baked
(0)
65 min
Under an hour
Gurkerl Küche
Ein traditioneller österreichischer Hüttenklassiker aus dem Backrohr: Feine Erdäpfelscheiben treffen auf einen herrlich flaumigen Topfen-Sauerrahm-Guss mit Bergkäse und frischen Kräutern.
Preparation method
Preparation
Boil the potatoes in their skins in plenty of salted water for approx. 20–25 minutes until tender. Then drain, allow steam to dissipate briefly, peel, and cut into slices approx. 0.5 cm thick.
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a suitable casserole dish with the softened butter.
Finely chop the onion and garlic. Wash the parsley, shake dry, and finely chop.
Chef's tip
For a particularly juicy texture, mostly firm-boiling potatoes (Type B) are best, as they absorb the fine quark cream perfectly.
Leftovers can be reheated in the oven at 160 °C the next day to become wonderfully crispy again.
40 min
Under an hour
