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Franconian Potato and Horseradish Casserole | Hearty & Savory
(0)
70 min
Under an hour
Knuspr-Küche
Ein traditioneller fränkischer Herbstgenuss aus dem Ofen: Feine Kartoffelscheiben gebacken in einer herrlich cremigen Kren-Sahnesauce mit frisch geriebenem Meerrettich und überbacken mit würzigem Bergkäse.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat (160 °C fan-assisted). Thoroughly grease a baking dish with 10 g of softened butter. Halve one garlic clove and rub the dish vigorously with it.
Peel and wash the potatoes, then slice them into approx. 2 to 3 mm thin slices using a mandoline slicer. Peel and finely grate the fresh horseradish. Coarsely grate the mountain cheese on a box grater.
Mixing the horseradish sauce & layering
In a mixing bowl, thoroughly whisk together the whipping cream and whole milk with the freshly grated horseradish, fine table salt, freshly ground black pepper, and a pinch of nutmeg. Finely chop or press the remaining garlic clove into the mixture.
Chef's tip
Franconian horseradish tip: If you prefer a milder heat, you can sauté the freshly grated horseradish briefly in a little butter beforehand – this tempers the sharpness while keeping the delicate flavor perfectly intact.
Savory cheese crust: For an exceptionally flavorful crust, a robust Allgäu mountain cheese is ideal, as it melts wonderfully during baking.
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