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Spreewald Potato and Gherkin Casserole | Hearty Bake
(0)
60 min
Under an hour
Knuspr-Küche
Ein echter Klassiker der regionalen deutschen Küche aus dem Spreewald: Feine Kartoffelscheiben, knackige Gewürzgurken und herzhafter Schinken, gebacken in einem cremigen Schmand-Dill-Guss unter einer goldgelben Käsekruste.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat (170 °C fan). Thoroughly grease a baking dish with 20 g unsalted butter.
Peel the potatoes and cut or mandoline them into approx. 3–4 mm thin slices. Parboil in boiling salted water for about 5 minutes, drain, and let the steam evaporate briefly.
Peel and finely dice the onion. Cut the cooked ham into bite-sized strips or small squares. Drain the gherkins and slice them thinly. Wash the fresh dill, shake dry, and chop finely.
Chef's tip
The casserole tastes especially aromatic with original Spreewald gherkins, as their flavorful brine with mustard seeds and dill provides the characteristic tangy freshness.
Vegetarian variation: Simply replace the cooked ham with diced smoked tofu or smoked cheese.
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