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Potato and Pointed Cabbage Casserole | Golden-Brown Autumn Delight
(0)
70 min
Under an hour
Knuspr-Küche
Ein traditioneller deutscher Ofenklassiker für den Herbst: Feiner, zarter Spitzkohl trifft auf herzhafte Kartoffeln in einer samtigen Sahne-Schmand-Sauce mit feiner Muskat- und Kümmelnote, überbacken mit aromatischem Bergkäse zu einer goldbraunen Kruste.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat (160 °C fan). Grease a baking dish with a little unsalted butter.
Peel, wash, and cut or slice the potatoes into approx. 3 mm thin slices. Clean the pointed cabbage, quarter it, cut out the core, and cut the leaves into bite-sized strips.
Finely dice the yellow onion and garlic cloves. Freshly grate the mountain cheese block.
Chef's tip
For extra crispiness: If you like, turn on the oven grill for the last 5 minutes of baking time to give the mountain cheese a wonderfully crispy crust.
Using leftovers: If there are any leftovers, the casserole can be reheated wonderfully in portions in the oven or in a pan the next day – once the flavours have infused, it tastes almost even more aromatic!
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