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Potato and Walnut Casserole | Savoury Autumn Delight
(0)
65 min
Under an hour
Knuspr-Küche
Ein herzhafter Klassiker für goldene Herbsttage: Feine vorwiegend festkochende Kartoffelscheiben treffen auf knackig geröstete Walnusskerne, geschmälzte Zwiebeln und aromatischen Bergkäse. Vollendet mit einer sahnigen Knoblauch-Muskat-Mischung und frischem Thymian goldbraun im Ofen gebacken.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C conventional heat (160 °C fan). Thoroughly grease a suitable baking dish with a little unsalted butter.
Peel and wash the potatoes, then slice them into approx. 2 to 3 mm thin slices using a mandoline. Peel the yellow onion and garlic cloves and finely dice them. Roughly chop the walnut kernels.
Heat a little butter in a pan. Briefly toast the chopped walnut kernels over medium heat until fragrant, then remove them. In the same pan, sweat the diced onion and garlic for 2–3 minutes until translucent.
Chef's tip
To prevent the walnuts on top from getting too dark, you can loosely cover the dish with baking paper after 30 minutes of baking time.
The casserole tastes almost better when reheated the next day, as the flavours of mountain cheese, nuts, and nutmeg meld together wonderfully.
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