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Tyrolean Potato and Spinach Casserole | Savoury with Mountain Cheese
(0)
65 min
Under an hour
Gurkerl Küche
Ein herzhafter Klassiker aus den Tiroler Bergen: Feine Erdäpfelscheiben treffen auf aromatischen Blattspinat mit Knoblauch und werden mit Sauerrahm, Eiern und würzigem Tiroler Bergkäse im Backrohr goldgelb überbacken.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a suitable casserole dish with 10 g of the butter.
Wash and peel the potatoes and cut or slice them thinly into approx. 2-3 mm slices. Wash the fresh leaf spinach and spin it dry thoroughly. Peel and finely chop the garlic.
Melt the remaining 20 g of butter in a pan. Briefly sauté the garlic, add the leaf spinach, and allow it to wilt for 1-2 minutes. Season with a little salt, pepper, and a pinch of nutmeg, remove from heat, and drain any excess liquid.
Chef's tip
This pairs wonderfully with a crisp green leaf salad with a classic oil and vinegar dressing.
For an even more intense flavour, part of the mountain cheese can be supplemented with hearty Tyrolean Graukäse.
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