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Mühlviertel Potato and Goat Cheese Casserole
(0)
70 min
Under an hour
Gurkerl Küche
Cremig gebackener Erdäpfelauflauf auf Mühlviertler Art: Zarte Erdäpfelscheiben vereinen sich mit feinstem Ziegenfrischkäse, Obers, duftendem Rosmarin und knackigen Walnüssen zu einem wärmenden Genuss aus dem Backrohr.
Ingredients
Preparation method
Preparation
Preheat the oven in good time to 180 °C top/bottom heat. Thoroughly grease a baking dish with 10 g of room-temperature butter.
Wash and peel the potatoes, then slice them into approx. 3 mm thin slices using a mandoline or a sharp knife. Peel and finely chop the garlic cloves. Wash the fresh sprig of rosemary, shake dry, and finely chop the needles.
In a bowl, vigorously whisk together the sour cream, whipping cream, eggs, chopped garlic, and two-thirds of the chopped rosemary. Season the mixture generously with salt, freshly ground black pepper, and a pinch of nutmeg.
Chef's tip
Test with a skewer: Pierce the center with a small wooden skewer – if it slides through the potatoes without resistance, the casserole is baked through perfectly.
If the walnut kernels become too dark towards the end of the baking time, simply cover the dish loosely with baking paper.
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