Potato and Kohlrabi Casserole | Crispy baked with mountain cheese

Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a baking dish with 10 g of unsalted butter.

Peel the mostly waxy potatoes and the kohlrabi and slice or mandoline into approx. 3 to 4 mm thin slices. Parboil the vegetables in lightly salted water for approx. 6 to 8 minutes, drain, and allow steam to briefly evaporate.

In a bowl, whisk together the sour cream, whipping cream, and eggs. Peel, finely chop, and stir in the garlic. Season the mixture with salt, freshly ground pepper, and a pinch of nutmeg. Fold in half of the grated mountain cheese.