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Hessian Potato and Lentil Casserole | Hearty Baked
(0)
60 min
Under an hour
Knuspr-Küche
Deftiger hessischer Kartoffel-Linsen-Auflauf mit rauchigem Speck, würzigen Berglinsen und einer goldbraunen Kruste aus herzhaftem Bergkäse. Cremig, wärmend und perfekt für herbstliche Tage.
Ingredients
Preparation method
Preparation & cooking
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Grease a baking dish with a little unsalted butter.
Rinse the brown lentils briefly with cold water and let them simmer gently in the hot vegetable stock for approx. 20 minutes until cooked but still firm to the bite. Drain and reserve the remaining stock.
Peel the potatoes and slice them thinly (approx. 3 mm) or use a mandoline. Finely dice the onion and garlic cloves. Cut the smoked bacon into bite-sized cubes. Coarsely grate the mountain cheese.
Chef's tip
For a vegetarian version, the smoked bacon can be replaced with smoked tofu or brown mushrooms.
If the cheese browns too quickly in the oven, cover the baking dish loosely with baking paper for the first 25 minutes.
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