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Allgäu Rösti Casserole | Crispy Baked with Mountain Cheese
(0)
60 min
Under an hour
Knuspr-Küche
Knuspriger Allgäuer Hüttenklassiker: Grob geraspelte Kartoffeln, süßlich geschmolzene Zwiebeln und feiner Schmand-Rahm, überbacken unter einer herzhaften Kruste aus vollmundigem Bergkäse.
Ingredients
Preparation method
Preparation & Rösti Mixture
Preheat the oven to 200 °C conventional heat (180 °C fan). Carefully grease an ovenproof casserole dish with 10 g of the unsalted butter.
Wash the mostly waxy potatoes and parboil in boiling salted water for approx. 12 to 15 minutes until just cooked (they should still be firm in the center). Then drain, allow steam to escape briefly, peel, and coarsely grate on a box grater into a large bowl.
Peel the yellow onions and cut into thin half rings. Coarsely grate the mountain cheese. Melt the remaining butter (20 g) in a pan and sauté the onions over medium heat for approx. 5 to 6 minutes until golden yellow and soft.
Chef's tip
It is best to pre-cook the potatoes the day before and let them chill thoroughly in the refrigerator – this allows them to be grated especially cleanly and firmly without getting mushy.
This pairs wonderfully with a fresh, autumnal cucumber salad with sour cream dressing or a crisp leafy green salad with cider vinegar vinaigrette.
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