Carinthian Kasnudel Casserole | Baked with Curd Cheese & Mint

Wash the potatoes and boil in plenty of salted water until tender. Then peel while still hot, press through a potato ricer into a large bowl, and allow the steam to evaporate briefly.

In the meantime, preheat the oven to 180 °C top/bottom heat. Finely dice the onions. Melt 40 g of butter in a pan and slowly sauté the diced onions until golden yellow and wonderfully aromatic. Set aside and allow to cool slightly.

Wash the fresh mint, shake dry, pluck the leaves, and chop very finely. Drain the curd cheese well and fold into the riced potatoes together with the sautéed butter onions, chopped mint, eggs, and 100 g of sour cream. Season everything with 1 tsp of salt, a pinch of freshly grated nutmeg, and freshly ground pepper.