Potato and Goat Cheese Casserole | With Rosemary & Walnuts

Preheat the oven to 190 °C top/bottom heat. Thoroughly grease a baking dish with 1 tbsp of unsalted butter.

Wash the potatoes thoroughly, cook in plenty of salted water for approx. 20 minutes until just tender, let the steam evaporate briefly, peel, and cut into approx. 5 mm thick slices.

Finely chop the garlic. Strip the needles from the fresh rosemary and chop them finely. In a bowl, whisk together the sour cream, whipping cream, and eggs until smooth. Vigorously stir in the chopped garlic, half of the chopped rosemary, 1 tsp salt, 0.5 tsp pepper, and 1 pinch of freshly grated nutmeg.