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Mühlviertel Linseed Oil & Erdäpfelkas Casserole | Crispy Baked
(0)
55 min
Under an hour
Gurkerl Küche
Ein echtes Mühlviertler Original aus dem Backrohr: Erdäpfelkas trifft auf nussiges Leinöl und wird unter einer goldgelben Kruste aus würzigem Bergkäse und Semmelbröseln knusprig gebacken. Cremig, deftig und herrlich wärmend.
Ingredients
Preparation method
Preparation & Erdäpfelkas
Preheat the oven to 200 °C top/bottom heat (180 °C convection). Thoroughly grease a medium-sized casserole dish with 10 g of room-temperature butter.
Peel the floury potatoes, cut into even pieces, and cook in lightly salted water for about 20 minutes until soft. Then drain, allow to steam off briefly, and finely mash while still hot using a potato masher.
Peel the onion and chop very finely. Wash the fresh chives, shake dry, and slice into thin rings. Grate the mountain cheese.
Chef's tip
Linseed oil tip: Drizzle the cold-pressed Mühlviertel linseed oil fresh over the hot casserole only right at the very end. This allows its wonderfully nutty aroma to unfold and preserves all its healthy nutrients.
Serving recommendation: This pairs wonderfully with a crisp green salad or a traditional Upper Austrian cabbage salad with caraway seeds.
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