Tyrolean Potato and Quark Casserole | Creamy Baked

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.