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Swabian Kartoffelschlupfer | Hearty Oven Bake
(0)
65 min
Under an hour
Knuspr-Küche
Ein uriger Klassiker der schwäbischen Traditionsküche: Zarte Kartoffelscheiben und goldbraun geschmorte Zwiebeln, saftig im Ofen gebacken mit einer feinen Muskat-Eiermilch und einer knusprigen Kruste aus Allgäuer Bergkäse.
Ingredients
Preparation method
Preparation & boiling potatoes
Wash the potatoes thoroughly and boil in their skins in a pot with plenty of salted water for about 20–25 minutes until cooked through. Then drain, allow to steam off briefly, peel while still warm, and cut into approx. 5 mm thick slices.
Preheat the oven to 190 °C top/bottom heat (170 °C fan). Thoroughly grease an ovenproof casserole dish with 10 g of the butter.
Sautéing onions & mixing egg mixture
Peel the onions, halve them, and slice into thin half-rings. Melt the remaining 30 g of butter in a pan and gently sauté the onion strips over medium heat for about 8–10 minutes until soft and golden brown.
Chef's tip
For an even heartier version, 100 g of diced smoked pork belly can be fried together with the onions.
Perfect for using up leftovers: Jacket potatoes boiled the day before are ideal for this dish and are particularly easy to slice neatly.
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