Hessian Potato and Handkäse Casserole

Preheat the oven to 180 °C top/bottom heat (160 °C convection). Grease a casserole dish with a little butter. Thoroughly peel and wash the potatoes, then slice them into approx. 3–4 mm thin slices using a mandoline.

Peel the onions and cut into thin half-rings. Peel and finely chop the garlic. Melt 15 g of butter in a pan, sauté the onion slices over medium heat for about 5 minutes until translucent, add the chopped garlic briefly to sauté, and set aside.

Stir the sour cream (Schmand) with whole milk until smooth. Season the mixture generously with salt, freshly ground black pepper, a pinch of nutmeg, and the ground caraway seeds.