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Bavarian Potato and Obatzda Casserole | Hearty Beer Garden Oven Delight
(0)
50 min
Under an hour
Knuspr-Küche
Herzhafter bayerischer Kartoffelauflauf inspiriert vom Biergarten-Klassiker Obatzda: Vorgegarte Kartoffelscheiben treffen auf eine cremige Sauce mit Schmand, feinen roten Zwiebeln, edelsüßem Paprika und Kümmel, gekrönt von zart schmelzendem Camembert und frischem Schnittlauch.
Ingredients
Preparation method
Preparation & Pre-cooking the Potatoes
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Thoroughly wash the potatoes, peel them, and cut into approx. 3–4 mm thin slices. Pre-cook in boiling salted water for about 6–8 minutes until slightly al dente, then drain and let steam off briefly.
Peel the red onion and finely dice it. Peel and finely chop the garlic cloves. Grease a baking dish with a little butter.
Mixing the Savory Obatzda Cream
Cut about half of the Camembert (approx. 125 g) into small pieces or mash with a fork. Stir in the softened butter, sour cream, and whipping cream until a smooth cream forms.
Chef's tip
Tip for authentic beer garden enjoyment: Serve with fresh soft pretzels or a crisp Bavarian cabbage salad with caraway seeds.
Cheese tip: If you prefer an even stronger flavor, use well-matured Camembert or Romadur for an extra hearty touch.
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