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Potato and Carrot Casserole | Crispy with Mountain Cheese
(0)
70 min
Under an hour
Gurkerl Küche
Ein herzhafter österreichischer Klassiker für kühle Tage: Erdäpfel und knackige Karotten in feine Scheiben geschnitten, gebacken in einem würzigen Guss aus Sauerrahm, Schlagobers und kräftigem Bergkäse. Im Backrohr goldgelb überbacken.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Evenly grease a suitable casserole dish with 20 g of unsalted butter.
Thoroughly wash and peel the potatoes and carrots, then cut them into thin slices of approx. 2 to 3 mm using a mandoline or a sharp knife. Peel and finely chop the garlic.
Preparation & Layering
In a bowl, thoroughly whisk together the sour cream, whipping cream, the two eggs, and the chopped garlic. Season the mixture generously with 1 tsp of fine salt, 1 pinch of ground black pepper, and a pinch of freshly grated nutmeg. Stir in about half of the grated mountain cheese.
Chef's tip
For an especially even cooking result, slice the potatoes and carrots to the same thickness. If the cheese browns too quickly in the oven, simply cover the dish loosely with baking paper for the last 15 minutes.
Ingredients
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