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Potato and Apple Casserole | With Mountain Cheese & Thyme
(0)
70 min
Under an hour
Gurkerl Küche
Ein herbstlicher Klassiker aus der traditionellen österreichischen Alpenküche: Zarte Erdäpfelscheiben und fruchtige Äpfel, fein geschichtet mit würzigem Bergkäse und cremigem Rahmguss, knusprig gebacken im Backrohr.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease an ovenproof baking dish with butter and rub it with a halved garlic clove.
Peel the potatoes and slice them into approx. 2 to 3 mm thin slices. Wash, quarter, and core the apples, then also cut them into thin slices. Finely chop the remaining garlic.
Finely grate the mountain cheese. In a bowl, stir together the whipping cream and sour cream with the chopped garlic, finely picked thyme leaves, salt, pepper, and a pinch of nutmeg until smooth.
Chef's tip
A robust Vorarlberg mountain cheese aged for at least 6 months adds a particularly aromatic flavour to this autumn casserole.
Tart, fruity apple varieties such as Boskoop or Elstar pair best with the creaminess of the whipping cream and sour cream.
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