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Bavarian Beer and Potato Casserole | Heartily Baked
(0)
70 min
Under an hour
Knuspr-Küche
Cremig, würzig und unverwechselbar bayerisch: Dieser herzhafte Kartoffelauflauf wird mit feinem dunklem Bier, Sahne und kräftigem Bergkäse im Ofen goldbraun überbacken. Ein echter Herbst-Klassiker für Genießer!
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Grease a suitable baking dish with a small amount of the butter. Thoroughly wash, peel, and slice the potatoes into approx. 3 mm thin slices using a mandoline or a knife.
Peel the yellow onions and cut them into thin half-rings. Peel and very finely chop the garlic. Coarsely grate the mountain cheese with a grater. Wash the fresh chives and cut them into fine rolls.
Preparing the beer and cheese sauce
Melt the remaining butter in a large pan over medium heat. Add the onion rings and gently sweat for about 5 minutes until translucent and soft. Add the garlic and sauté for 1 minute.
Chef's tip
Seasoning tip: A traditional Bavarian dark beer lends the sauce a wonderfully malty depth that harmonizes excellently with the nutty mountain cheese.
Doneness test: Pierce the center of the casserole with a small sharp knife – if it slides through without resistance, the potatoes are cooked through perfectly.
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