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Crispy Potato Rösti Casserole | With Mountain Cheese & Herbs
(0)
70 min
Under an hour
Gurkerl Küche
Ein herzhafter Klassiker aus der österreichischen Alpenküche: Fein geraspelte Erdäpfel werden mit Sauerrahm, Eiern und würzigem Bergkäse vermengt und im Backrohr goldbraun und herrlich knusprig gebacken. Mit frischem Schnittlauch garniert das perfekte wärmende Wohlfühlessen für den Herbst.
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Thoroughly grease a suitable baking dish with a little unsalted butter.
Peel the potatoes and coarsely grate them on a box grater. Place the grated potatoes in a clean tea towel and squeeze out excess liquid thoroughly so that the rösti casserole turns out nice and crispy.
Finely chop the onion and garlic. Finely grate the mountain cheese.
Chef's tip
For extra crispiness: Do not salt the squeezed grated potatoes before mixing, as salt draws out additional liquid. Only season the egg and sour cream mixture!
Leftovers can be wonderfully fried up in a pan with a little clarified butter the next day.
Ingredients
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