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Waldviertel Potato and Leek Bake | Hearty bake with Bergkäse
(0)
60 min
Under an hour
Gurkerl Küche
Fein gehobelte Waldviertler Erdäpfel und zart gedünsteter Lauch vereinen sich in diesem traditionellen Auflauf zu einem echten Seelenwärmer. Verfeinert mit einer cremigen Sauerrahm-Schlagobers-Mischung, Knoblauch und feiner Muskatnuss, wird das Gericht im Backrohr mit würzigem österreichischem Bergkäse goldbraun und herrlich knusprig überbacken. Ein herbstlicher Klassiker der bodenständigen Wirtshausküche!
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Carefully grease a baking dish with a small amount of the unsalted butter.
Peel the potatoes and slice or mandoline them into approx. 3–4 mm thin slices. Parboil in boiling, lightly salted water for about 4–5 minutes (they should still have some bite), then drain and let steam dry briefly.
Wash the leek thoroughly, trim, and cut into approx. 1 cm wide rings. Finely chop the garlic cloves. Finely grate the Bergkäse.
Chef's tip
If you enjoy an especially velvety sauce, you can add a small splash of white wine when sautéing the leek and let it reduce briefly.
This pairs wonderfully with a crisp lamb's lettuce salad with Styrian pumpkin seed oil.
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