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Savory Potato and Debreziner Casserole | Baked with Flavorful Mountain Cheese
(0)
60 min
Under an hour
Gurkerl Küche
Ein deftiger österreichischer Klassiker für kühle Tage: Zarte Erdäpfelscheiben und pikant-würzige Debreziner Würstel in einem sämigen Sauerrahm-Obers-Guss mit Majoran, Kümmel und edelsüßem Paprika – im Backrohr mit kräftigem Bergkäse goldbraun überbacken.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a suitable casserole dish with a little butter.
Wash and peel the potatoes, then cut them into approx. 4–5 mm thin slices. Parboil in boiling salted water for about 6–8 minutes, then drain and let the steam evaporate briefly.
Cut the Debreziner sausages into approx. 1 cm thick slices. Peel and finely chop the onion and garlic. Sauté briefly in a pan with the remaining butter until translucent.
Chef's tip
For an extra-crispy cheese crust, you can turn on the oven's grill function for the last 2–3 minutes of baking time.
Debreziner sausages already carry a subtle smoky aroma and paprika spice – if you prefer it even heartier, feel free to stir in a little smoked paprika powder.
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