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Potato and Kohlrabi Casserole | Creamy & Savory Baked
(0)
60 min
Under an hour
Knuspr-Küche
Ein traditioneller deutscher Auflauf für den Spätsommer: Fein gehobelte Kartoffeln und zarter Kohlrabi werden in einer aromatischen Sahne-Schmand-Soße mit Muskatnuss geschichtet und mit herzhaftem Käse goldbraun überbacken.
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat (170 °C fan oven). Thoroughly grease a baking dish with a little unsalted butter.
Thoroughly peel the potatoes and kohlrabi. Slice both into approx. 2 to 3 mm thin slices using a mandoline or a sharp knife. Finely dice the onion and garlic clove.
Sauce & Layering
Melt the remaining butter in a small saucepan. Sauté the diced onion and garlic for 2–3 minutes until translucent.
Chef's tip
For a particularly flavorful crust, you can mix the grated cheese with a little Allgäuer Bergkäse or aged Gouda.
Don't throw away tender kohlrabi leaves: finely chop the small inner leaves and sprinkle them over the finished casserole along with the parsley.
Ingredients
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