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Garlic Cream Potato Bake | Creamy Baked with Mountain Cheese
(0)
70 min
Under an hour
Gurkerl Küche
Herrlich deftiger österreichischer Erdäpfelauflauf mit feiner Knoblauch-Sauerrahm-Mischung und knusprig überbackenem Bergkäse aus dem Backrohr.
Ingredients
Preparation method
Preparation & Cream Mixture
Preheat the oven to 180 °C top/bottom heat. Grease a baking dish thoroughly with 10 g of butter.
Peel, wash, and slice the potatoes into even, approx. 3–4 mm thin rounds. Peel the garlic and mince very finely or press.
In a bowl, thoroughly whisk together the sour cream, whipping cream, eggs, and minced garlic. Season the cream mixture generously with salt, freshly ground black pepper, and a pinch of nutmeg. Stir in about half of the grated mountain cheese.
Chef's tip
For an exceptionally intense flavour, 2 of the 4 garlic cloves can be roasted whole in the oven beforehand and then pureed until smooth directly into the cream mixture.
If the cheese gets too dark before the end of the baking time, simply cover the casserole loosely with baking paper or aluminium foil.
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