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Potato & Cauliflower Bake | Creamy Baked with Mountain Cheese
(0)
60 min
Under an hour
Gurkerl Küche
Ein herrlich wärmender österreichischer Herbstklassiker: Zarte Karfiolröschen und feine Erdäpfelscheiben, verfeinert mit einem Hauch Kümmel und Muskatnuss, sanft umhüllt von einem sämigen Sauerrahm-Ei-Guss und im Backrohr mit würzigem Bergkäse goldbraun überbacken.
Preparation method
Preparation & vegetables
Preheat the oven to 190 °C top/bottom heat (170 °C convection). Grease a baking dish with a little butter.
Parboil the unpeeled potatoes in salted water for approx. 20 minutes, rinse briefly under cold water, peel, and cut into approx. 0.5 cm thick slices.
Trim the cauliflower, remove the stalk, and cut into bite-sized florets. Blanch in boiling salted water for approx. 4 minutes until tender-crisp, shock in ice-cold water, and drain well. Finely chop the onion and garlic, sauté in a pan with the remaining butter until translucent, and season with caraway seeds and a little salt and pepper.
Chef's tip
Resting: Let rest for approx. 5 minutes after baking so that the egg mixture sets and the bake can be portioned cleanly.
Seasoning tip: If desired, you can fry 80 g of diced bacon together with the onions until crispy and mix it into the vegetables.
Ingredients
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