Potato and Kaspressknödel Casserole | Oven-Baked with Mountain Cheese

Wash the floury potatoes and boil them in plenty of salted water for approx. 20–25 minutes until soft. Then drain, let steam off briefly, peel, and cut into approx. 0.5 cm thick slices. Preheat the oven to 190 °C top/bottom heat (170 °C convection).

Finely chop the onion and sweat in a small pan in 10 g of melted butter until translucent. Finely chop the fresh parsley. Warm the milk slightly (do not boil). Coarsely grate the mountain cheese and set aside about two-thirds of it (approx. 130 g) for the dumpling mixture; the remaining third will be used later for gratinating.

Place the bread cubes in a large bowl. Pour the warm milk over them and let it soak in briefly. Add the translucent onion, chopped parsley, 2 eggs, the weighed mountain cheese, 1/2 tsp salt, pepper, and a pinch of grated nutmeg. Gently knead everything into a mouldable dumpling dough and let rest for 10 minutes.