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Styrian Potato and Apple Casserole | Savory & Fruity
(0)
65 min
Under an hour
Gurkerl Küche
Ein herbstlicher Hochgenuss aus der traditionellen österreichischen Küche: Fein gehobelte Erdäpfel treffen auf fruchtig-säuerliche heimische Äpfel und herzhaften Bergkäse. Unter einer knusprigen Haube aus gehackten Walnüssen und im Backrohr goldbraun überbacken, vereint dieser vegetarische Auflauf herzerwärmende Gemütlichkeit mit steirischem Charakter.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Grease a suitable baking dish with 10 g of softened butter.
Wash and peel the potatoes and slice them into thin slices of about 3 to 4 mm. Parboil in boiling salted water for about 4 to 5 minutes, then drain and allow to steam dry briefly.
Wash and quarter the apples, remove the cores, and slice into thin wedges as well. Peel and finely chop the onion, then sauté in a small pan with the remaining 15 g of butter until translucent.
Chef's tip
The casserole tastes especially aromatic with tart Austrian autumn apples like Boskoop or Topaz, as their delicate acidity balances the hearty flavor of the mountain cheese perfectly.
For an extra crispy topping, you can dry-toast the walnuts briefly in a pan before scattering them over the casserole.
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