Allgäu Baked Potato Schmarrn | Savory Au Gratin

Wash the potatoes thoroughly and boil them in plenty of salted water in their skins for about 20 to 25 minutes until tender (potatoes boiled the day before work especially well). Then drain, let steam off briefly, peel while still hot, and allow to cool completely.

Grate the cooled potatoes on a coarse vegetable grater or cut them with a knife into bite-sized, irregular pieces. Coarsely grate the Allgäu mountain cheese. Wash the chives, pat dry, and slice into fine rings.

Peel the onions, cut them in half, and slice into thin half-rings. Preheat the oven to 200 °C top/bottom heat (180 °C fan) and prepare an ovenproof baking dish or a cast-iron skillet.