Waldviertel Potato and Parsnip Casserole | Savory with Mountain Cheese

Preheat the oven to 180 °C top/bottom heat. Grease an ovenproof baking dish thoroughly with about 10 g of butter.

Thoroughly peel the waxy potatoes and the parsnips. Slice both root vegetables evenly into about 3 mm slices using a mandoline or knife. Bring salted water to a boil in a large pot and parboil the vegetables for 4 minutes, then drain through a sieve and let the steam evaporate briefly.

For the cream mixture, whisk together the sour cream, whipping cream, two eggs, finely chopped garlic, a pinch of ground nutmeg, 1 tsp salt, and freshly ground black pepper vigorously in a bowl.