Baked Potato Schmarrn | Crispy from the Oven

Thoroughly wash the potatoes and boil in plenty of salted water with a pinch of caraway seeds until tender (approx. 20–25 minutes). Then drain, peel while still hot, and allow to cool completely (ideally cook the day before). Preheat the oven to 200 °C top/bottom heat.

Coarsely grate the cooled potatoes using a box grater or mash them with a fork. Finely chop the onions and garlic cloves. Coarsely grate the mountain cheese.

Melt half of the butter in a large ovenproof pan (or a cast-iron skillet). Slowly sauté the chopped onions over medium heat until golden yellow, then briefly sauté the garlic with them.