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Hearty Käsekrainer and Potato Casserole | Crispy Baked with Mountain Cheese
(0)
60 min
Under an hour
Gurkerl Küche
Ein herzhafter Klassiker aus der österreichischen Wirtshausküche: Zarte Erdäpfelscheiben treffen auf saftige Käsekrainer-Rädchen in einem cremigen Sauerrahm-Obers-Guss, abgerundet mit würzigem Senf und mit kräftigem Bergkäse im Backrohr goldbraun überbacken. Deftiger Seelenwärmer für kühle Herbsttage!
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a suitable baking dish with a little butter.
Wash and peel the potatoes and cut them into approx. 4–5 mm thin slices. Pre-cook in boiling salted water for about 6–8 minutes, drain, and let steam off briefly.
Cut the Käsekrainer into approx. 1 cm thick slices. Peel and finely chop the onion and garlic. In a pan, sauté briefly with the remaining butter until translucent.
Chef's tip
For an extra crispy cheese crust, you can activate the oven's grill function during the last 3 minutes.
Käsekrainer already contain savory cheese that melts during baking – so be a bit more sparing when seasoning the cream mixture with salt.
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