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Potato and Savoy Cabbage Casserole | Hearty & Golden Baked
(0)
70 min
Under an hour
Knuspr-Küche
Ein herrlich deftiger Herbstauflauf aus der traditionellen deutschen Küche: Fein gehobelte Kartoffeln und zarter Wirsing treffen auf eine cremig gewürzte Sahne-Schmand-Sauce mit feiner Muskatnote, vollendet unter einer goldgelben Kruste aus würzigem Bergkäse.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat and grease a baking dish with a little butter.
Peel the potatoes, wash them thoroughly and slice into approx. 2–3 mm thin slices using a mandoline. Clean the savoy cabbage, cut out the hard core and slice the leaves into bite-sized strips. Finely dice the onion and garlic cloves.
Sautéing savoy cabbage & mixing sauce
Heat the remaining butter in a large pan. Sauté the onions and garlic until translucent. Add the savoy cabbage strips in batches and let them reduce over medium heat for about 5 minutes.
Chef's tip
For an even more flavorful note, you can sauté the savoy cabbage with a pinch of ground caraway before layering.
If the cheese browns too quickly during baking, loosely cover the baking dish with a piece of baking paper for the last 15 minutes.
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Potato and Savoy Cabbage Casserole | Hearty & baked until golden brown
Knuspr-Küche
