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Potato and Chicken Casserole | Hearty bake with mountain cheese
(0)
60 min
Under an hour
Gurkerl Küche
Ein herzhafter Klassiker aus der österreichischen Herbstküche: Zartes Hendlbrustfilet, vorwiegend festkochende Erdäpfel, Karotten und Lauch vereinen sich unter einer goldgelben Kruste aus kräftigem Bergkäse. Vollendet mit Sauerrahm, Obers und feinen Kräutern – frisch und knusprig aus dem Backrohr!
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat (170 °C fan oven). Grease a casserole dish with 10 g of butter.
Peel the potatoes and cut them into approx. 3–4 mm thin slices. Parboil in boiling salted water for about 6–8 minutes, drain, and allow to steam dry briefly. Peel the carrots and slice them thinly. Clean the leek, wash thoroughly, and cut into rings.
Pat the chicken breast fillet dry, cut into bite-sized pieces, and season with a little salt and pepper. In a pan, sear briefly on all sides in the remaining 15 g of butter (approx. 2–3 minutes) until the meat takes on a light color, but remains juicy on the inside. Toss the leek and carrots in for 2 minutes.
Chef's tip
For an especially aromatic crust, you can mix the mountain cheese with a spoonful of breadcrumbs – this makes the topping in the oven even crispier.
Leftovers can be reheated wonderfully the next day in the oven or in a pan.
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