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Potato and Mustard Egg Casserole | Creamy Oven Classic
(0)
50 min
Under an hour
Knuspr-Küche
Deutscher Klassiker neu interpretiert: Zarte Kartoffelscheiben und wachsweiche Eier in einer cremigen, herzhaften Senfsoße, goldbraun mit Käse überbacken und mit frischem Schnittlauch verfeinert.
Ingredients
Preparation method
Preparation
Peel, wash, and cut the potatoes into slices about 3–4 mm thick. Parboil in a pot of lightly salted water for about 8–10 minutes until almost cooked through. Drain and let steam off briefly.
Cook the eggs in boiling water for about 7–8 minutes until medium-soft to hard-boiled, then plunge into cold water, peel, and carefully cut in half lengthwise. Preheat the oven to 200 °C top/bottom heat (180 °C fan) and lightly grease a baking dish.
Preparing the mustard sauce
Peel and finely dice the yellow onion. Melt 30 g of butter in a pot and sauté the diced onion until translucent.
Chef's tip
For even more kick, an additional teaspoon of hot Dijon mustard or a touch of freshly grated horseradish can be stirred into the sauce.
Mostly waxy potatoes retain their texture during baking and absorb the flavorful mustard sauce wonderfully without becoming mushy.
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