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Potato and Green Bean Casserole | Hearty, Baked with Bacon & Mountain Cheese
(0)
55 min
Under an hour
Knuspr-Küche
Ein herzhafter Herbstklassiker der traditionellen deutschen Hausmannskost: Zarte Kartoffelscheiben und knackige grüne Bohnen verbinden sich mit krossem Räucherspeck und süßlichen Zwiebeln, umhüllt von feinem Schmandguss mit Bohnenkraut und einer goldbraunen Kruste aus kräftigem Bergkäse.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan oven). Grease an ovenproof baking dish with a little unsalted butter.
Peel the potatoes (mostly waxy) and cut into approx. 4 mm thin slices. Wash and trim the green beans, cutting them in half if needed. Peel the onions and finely dice them. Cut the smoked bacon into bite-sized strips or small cubes.
Parboil the potato slices in boiling salted water for about 6 to 8 minutes. Add the green beans for the last 4 minutes so that both still retain a slight bite. Then drain together and let the steam evaporate briefly.
Chef's tip
Savory is the traditional companion for green beans: it harmoniously rounds off the flavour while aiding digestibility.
For a vegetarian version, simply omit the smoked bacon and mix in 150 g of smoked tofu or sautéed button mushrooms instead.
Ingredients
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