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Styrian Potato and Cauliflower Casserole | Baked with Bergkäse
(0)
60 min
Under an hour
Gurkerl Küche
Deftiger österreichischer Ofenauflauf mit zarten Erdäpfelscheiben, knackigem Karfiol und einer würzigen Sauerrahm-Obers-Haube, herzhaft mit steirischem Bergkäse und feinem Kümmel im Backrohr goldbraun überbacken.
Preparation method
Preparation
Thoroughly wash the potatoes and precook them in lightly salted water for about 15 to 20 minutes (they should still be firm to the bite). Then drain, let the steam evaporate briefly, peel, and cut into slices about 5 mm thick.
Thoroughly clean the cauliflower, remove the stalk, and divide into bite-sized florets. Blanch in boiling salted water for about 3 to 4 minutes until al dente, then immediately plunge into ice-cold water and drain well in a sieve.
Preheat the oven to 180 °C top/bottom heat (or 160 °C fan oven). Generously grease a sufficiently large baking dish with a little butter. Peel the garlic cloves and chop them very finely. Coarsely grate the Bergkäse using a grater.
Chef's tip
Potatoes from the day before: Potatoes cooked the day before save time and can be sliced particularly evenly and cleanly.
Spicy indulgence: A robust Styrian or Vorarlberg Bergkäse gives the casserole its typical alpine zest. If you prefer it even heartier, you can fry up some smoked bacon and mix it with the vegetables.
Ingredients
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