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Salzburg Potato and Spinach Casserole | Baked with Bergkäse
(0)
70 min
Under an hour
Gurkerl Küche
Ein herzhafter Klassiker aus dem Salzburger Land: Saftige Erdäpfelscheiben treffen auf aromatischen Blattspinat und feinen Knoblauch. In einer cremigen Obers-Sauerrahm-Mischung gebacken und mit kräftig-würzigem Bergkäse im Backrohr goldbraun gratiniert – echtes Wohlfühlessen für die ganze Familie.
Ingredients
Preparation method
Preparation & spinach
Preheat the oven to 180 °C top/bottom heat. Grease a suitable baking dish with a little unsalted butter.
Wash and peel the potatoes, then slice or mandoline them into approx. 3–4 mm thin slices. Finely chop the onion and garlic cloves.
Melt the remaining butter in a pan. Sauté the onion and garlic until translucent. Add the fresh leaf spinach in batches and allow it to wilt. Season with a little fine salt, ground black pepper, and a pinch of ground nutmeg, then remove from the heat.
Chef's tip
Let it rest: After baking, let the casserole rest for about 5–10 minutes so that the layers can settle and it can be portioned perfectly.
Cheese tip: For an even more aromatic flavor, part of the Bergkäse can be substituted with hearty Vorarlberger Bergkäse or Graukäse.
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