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German Potato-Mustard Casserole | Savory Baked
(0)
65 min
Under an hour
Knuspr-Küche
Traditionelle deutsche Hausmannskost neu interpretiert: Zarte Kartoffelscheiben in einer herrlich cremigen Senf-Rahm-Sauce mit feiner Muskatnote, goldbraun überbacken mit herzhaftem Bergkäse und frischem Schnittlauch.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Thoroughly grease a baking dish with a little butter.
Peel and wash the potatoes and slice or shave them into approx. 3 mm thin slices. Peel and finely dice the yellow onion and garlic cloves. Finely grate the Bergkäse.
Mustard sauce & layering
For the savory mustard sauce, whisk together the whipping cream, whole milk, medium-hot mustard, finely chopped garlic, 1 tsp table salt, a generous pinch of black pepper, and freshly ground nutmeg in a bowl.
Chef's tip
Mostly waxy potatoes are ideal as they retain their delicate structure and absorb the creamy mustard sauce perfectly.
Those who like an even more intense heat can stir an additional teaspoon of wholegrain mustard into the cream sauce.
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