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Styrian Potato and Runner Bean Casserole | Hearty Baked
(0)
65 min
Under an hour
Gurkerl Küche
Ein steirisches Traditionsgericht neu interpretiert: Zarte Erdäpfelscheiben und cremige Käferbohnen, fein abgestimmt mit Kümmel und Bergkäse, im Backrohr saftig überbacken und mit frischem Schnittlauch sowie Kürbiskernöl veredelt.
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Thoroughly wash and peel the potatoes, then cut them into thin slices approx. 3–4 mm thick. Carefully grease a suitable baking dish with a little butter.
Peel and finely dice the onion and garlic cloves. Drain the runner beans in a colander, rinse briefly with cold water, and drain well.
Sautéing runner beans & mixing sour cream mixture
Heat the remaining butter in a pan. Sauté the diced onion and garlic over medium heat until translucent. Add the drained runner beans and caraway seeds, roast gently for a short time, and season with a little salt and pepper. Remove from heat.
Chef's tip
Runner Bean Tip: Pre-cooked Styrian runner beans PDO from a can or jar save valuable preparation time and immediately bring their characteristic creamy, nutty flavor.
Potato Tip: Mostly firm-cooking potatoes are ideal for this casserole, as they retain their fine structure while absorbing the flavors of the sour cream mixture perfectly.
Ingredients
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