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Potato and Kale Casserole | Hearty Autumn Delight
(0)
65 min
Under an hour
Knuspr-Küche
Cremiger und herrlich deftiger Kartoffel-Grünkohl-Auflauf mit zartem Herbstkohl, würzigem Bergkäse und feiner Muskatnote – der perfekte traditionelle Ofengenuss für kühle Tage.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Grease a baking dish with a little butter.
Peel the potatoes, wash them thoroughly, and cut or mandoline into approx. 3–4 mm thin slices. Wash the fresh kale thoroughly, remove the thick center ribs, and tear the leaves into bite-sized pieces.
Peel and finely dice the onion and garlic. Coarsely grate the mountain cheese.
Chef's tip
For an especially crispy crust, you can switch on the oven's grill function for the last 5 minutes of baking.
Meat lovers can sauté 100 g of diced smoked bacon or sliced Mettenden sausages together with the onions.
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