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Vogtländischer Bambes | Traditional Potato Casserole
(0)
70 min
Under an hour
Knuspr-Küche
Traditioneller Vogtländischer Bambes: Ein herrlich saftiger Ofen-Kartoffelauflauf aus geriebenen Kartoffeln, verfeinert mit Schmand, Eiern und goldbraun mit Käse überbacken. Ein echter sächsischer Seelenwärmer!
Preparation method
Preheat the oven to 190 °C top/bottom heat (170 °C fan). Thoroughly grease a baking dish with 10 g of unsalted butter. Set the remaining butter aside for later.
Thoroughly peel and wash the floury potatoes and grate them medium-fine on a box grater. Place the grated potato mixture into a clean kitchen towel and squeeze out excess liquid vigorously.
Place the squeezed potatoes into a bowl. Stir in the sour cream and eggs. Season generously with 1 tsp fine table salt, 1 tsp freshly ground black pepper, and 1 tsp ground nutmeg.
Chef's tip
For an even more rustic flavor, the Bambes can also be baked in a well-greased cast-iron skillet.
A fresh green leaf salad or traditional applesauce pairs wonderfully with this dish.
Ingredients
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