Pinzgau Potato and Beer Casserole | Hearty Gratin

Preheat the oven to 190 °C top/bottom heat (170 °C convection). Grease a baking dish with 10 g of butter. Thoroughly wash the leek, cut in half lengthwise, and slice into thin half-rings. Peel and finely chop the garlic.

Peel and wash the potatoes and slice them thinly (approx. 2 to 3 mm) using a mandoline. Coarsely grate the mountain cheese. Melt the remaining 10 g of butter in a pan and sauté the leek together with the garlic over medium heat for approx. 3–4 minutes until translucent.

For the sauce, whisk together the pale lager, heavy cream, sour cream, and egg in a bowl until smooth. Generously season the mixture with salt, pepper, a pinch of ground nutmeg, and caraway seeds. Stir about one-third of the grated mountain cheese directly into the sauce.