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Bavarian Beer and Potato Bake | Savoury Oven Delight
(0)
65 min
Under an hour
Knuspr-Küche
Cremiger bayerischer Kartoffelauflauf mit dunklem Bier, karamellisierten Zwiebeln und knusprig goldbraun überbackenem Bergkäse. Deftig-würziger Ofengenuss aus der traditionellen Alpenküche.
Preparation method
Preparation
Preheat the oven to 190 °C conventional heat (170 °C fan). Thoroughly grease a baking dish with 10 g of the unsalted butter.
Peel, wash, and slice the mostly waxy potatoes into approx. 3 mm thin slices. Peel, halve, and cut the onions into thin half-rings. Coarsely grate the mountain cheese.
Beer onions & sauce
Melt the remaining butter (10 g) in a frying pan. Gently sauté the onion half-rings over medium heat for approx. 6 to 8 minutes until golden yellow and soft. Deglaze with approx. 50 ml of the dark beer and let it simmer down briefly.
Chef's tip
A Bavarian dark beer with subtle malt sweetness gives the sauce a wonderfully rounded, caramelly depth without excessive bitterness.
A fresh Bavarian coleslaw or radish salad pairs wonderfully with this dish.
Ingredients
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