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Potato and Green Bean Casserole | Hearty Autumn Delight
(0)
55 min
Under an hour
Knuspr-Küche
Ein echter Klassiker der deutschen Herbstküche: Zarte Kartoffeln und knackige grüne Bohnen, herzhaft kombiniert mit krossem Räucherspeck und aromatischem Bohnenkraut, cremig umhüllt von einer feinen Schmand-Sahne-Sauce und goldbraun mit würzigem Bergkäse überbacken.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan oven). Grease a suitable baking dish with a little unsalted butter.
Peel the potatoes and cut or slice them thinly into approx. 3–4 mm slices. Parboil in boiling salted water for about 4–5 minutes, drain, and allow the steam to evaporate briefly.
Wash and trim the green beans, cutting them in half if needed. Blanch in boiling salted water for approx. 3 minutes, then shock in ice-cold water so they retain their fresh green colour.
Chef's tip
For a vegetarian version, simply omit the smoked bacon or replace it with smoked tofu.
Savory is the secret to this traditional dish – it gives the beans their characteristically hearty flavour and makes them easier to digest.
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