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Waldviertel Potato and Parsley Root Casserole | Baked with savoury mountain cheese
(0)
70 min
Under an hour
Gurkerl Küche
Ein herbstlich-deftiger Klassiker aus der österreichischen Landküche: Fein gehobelte Erdäpfel und hocharomatische Peterwurzen (Petersilienwurzeln) werden mit Knoblauch, Muskatnuss und einer cremigen Sauerrahm-Schlagobers-Mischung geschichtet und mit kräftigem Bergkäse im Backrohr goldbraun überbacken.
Preparation method
Preheat the oven to 180 °C conventional heat (160 °C fan). Thoroughly grease a suitable baking dish with the butter.
Thoroughly peel and wash the potatoes and parsley roots, then slice them into approx. 2 to 3 mm thin slices using a mandoline. Finely chop or press the garlic. Coarsely grate the mountain cheese.
In a bowl, whisk together the sour cream, whipping cream, eggs, and minced garlic well. Season the mixture generously with salt, freshly ground black pepper, and a pinch of nutmeg. Stir about half of the grated mountain cheese into the mixture.
Chef's tip
Parsley roots lend the traditional potato casserole an incomparably aromatic, subtly nutty and savoury note that pairs perfectly with robust alpine mountain cheese.
For particularly even cooking, it is recommended to slice the potatoes and parsley roots to the same thickness (approx. 2 mm).
Ingredients
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