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Potato and Savoy Cabbage Casserole | Hearty & baked until golden brown
(0)
75 min
Under an hour
Knuspr-Küche
Ein herzhafter Herbstauflauf aus der deutschen Landküche: Zarter Wirsing und fein gehobelte Kartoffeln, cremig geschichtet in einer aromatischen Muskat-Kümmel-Rahmsauce und mit würzigem Bergkäse goldbraun überbacken.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat (160 °C fan/convection). Thoroughly grease a large baking dish with a small knob of butter.
Peel and wash the potatoes, then slice them into about 2–3 mm thin slices using a mandoline slicer. Coarsely grate the Bergkäse cheese.
Preparing Savoy cabbage & mixing cream sauce
Trim the Savoy cabbage, cut out the hard core in a wedge shape, and cut the leaves into bite-sized strips. Peel and finely dice the onion and garlic cloves.
Chef's tip
If you prefer an even heartier dish, you can fry 100 g of diced pork belly bacon along with the onions and mix it into the Savoy cabbage.
Leftovers reheat brilliantly the next day in the oven at 160 °C covered – once the flavours have infused, the casserole tastes almost even more flavorful.
Ingredients
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