Waldviertel Potato and Celeriac Casserole | Hearty with Mountain Cheese

Preheat the oven to 180 °C top/bottom heat. Thoroughly grease an ovenproof baking dish with approx. 10 g butter.

Thoroughly peel the mostly waxy potatoes and the celeriac. Cut both root vegetables into even slices of approx. 3 mm using a mandoline or a sharp knife. Bring plenty of salted water to the boil in a pot and lightly parboil the vegetable slices for 4 minutes, then drain through a colander and let steam dry briefly.

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