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Potato and Carrot Casserole | Savory & Baked Golden-Brown
(0)
65 min
Under an hour
Knuspr-Küche
Cremiger, herrlich unkomplizierter Ofengenuss für den Herbst: Zarte Kartoffel- und aromatische Möhrenscheiben in feinem Knoblauch-Muskat-Rahm, vollendet mit einer goldbraun überbackenen Kruste aus herzhaftem Allgäuer Bergkäse.
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat (170 °C fan). Thoroughly grease a baking dish with a little butter.
Thoroughly wash and peel the potatoes and carrots, and slice them into approx. 2 to 3 mm thin slices using a mandoline slicer or a sharp knife.
Peel the garlic cloves and chop them very finely or press them through a garlic press. Wash the parsley, shake dry, and chop finely.
Chef's tip
For an exceptionally even cooking result, slice the potatoes and carrots to the same thickness. A mandoline slicer saves a lot of time here.
If you prefer it even heartier, you can tuck some diced Katenschinken (cured smoked ham) or crisply browned onions between the vegetable layers.
Ingredients
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