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Bavarian Potato Strudel | Crispy & Hearty from the Oven
(0)
60 min
Under an hour
Knuspr-Küche
Ein traditioneller bayerischer Klassiker aus der warmen Ofenküche: Knusprig gebackener Teigmantel umhüllt eine saftig-würzige Füllung aus gestampften Kartoffeln, sanft gebräunten Zwiebeln, Schmand und frischen Gartenkräutern. Mit geschmolzener Butter goldbraun ausgebacken und einer feinen Muskatnote veredelt – perfekt für gemütliche Herbsttage!
Ingredients
Preparation method
Preparation
Peel the potatoes, cut them into even cubes, and boil them in salted water for about 15 to 20 minutes until tender. Then drain thoroughly and let the steam evaporate briefly.
Peel and finely dice the onion. Melt 20 g of butter in a small pan and sauté the diced onion over medium heat for about 5 minutes until translucent to lightly golden. Remove from the heat and allow to cool.
Finely chop the chives. Mash the still-warm potatoes finely with a potato masher. Stir in the sour cream, egg, sautéed onions, chives, and marjoram. Season the mixture generously with fine table salt, freshly ground black pepper, and a generous pinch of nutmeg.
Chef's tip
This pairs wonderfully with fresh herb quark or a crisp green salad with an apple cider vinaigrette.
For an even crispier crust, you can brush the strudel very thinly with a little melted butter shortly before the end of the baking time.
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