A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Potato and Black Salsify Casserole | Creamy Baked with Bergkäse
(0)
70 min
Under an hour
Knuspr-Küche
Ein eleganter Herbst-Klassiker aus dem Ofen: Zarte Schwarzwurzeln und fein gehobelte Kartoffeln vereinen sich in einer samtigen Sahne-Milch-Sauce mit feiner Muskatnote, goldbraun überbacken mit herzhaftem Allgäuer Bergkäse.
Ingredients
Preparation method
Preheat the oven to 180 °C top/bottom heat (160 °C fan). Rub a baking dish with a halved garlic clove and grease thoroughly with about 10 g of the unsalted butter.
Prepare a bowl of cold water with the juice of a lemon. Thoroughly wash the black salsify under running water, ideally wearing gloves, peel with a vegetable peeler, and immediately place into the lemon water to prevent discoloration. Then cut into pieces about 3–4 cm long. Parboil in boiling salted water for about 8–10 minutes until tender-crisp, then drain well.
Peel and wash the potatoes, then slice into thin slices of about 2–3 mm using a mandoline slicer. Very finely chop the remaining garlic clove. Coarsely grate the Bergkäse. Strip the leaves from 2 sprigs of thyme and chop finely.
Chef's tip
Black salsify contains a sticky milky sap that can stain your hands dark. It is best to wear disposable gloves while peeling and place the peeled roots into vinegar or lemon water immediately.
For an extra crispy cheese crust, turn on the oven's grill function for the last 3 minutes.
We Also Recommend
Show all
90 min
Under an hour
Bavarian Potato and Obatzda Casserole | Hearty Beer Garden Oven Delight
Knuspr-Küche
Greek Eggplant and Chickpea Casserole | Melitzanes me Revithia sto Fourno
Knuspr-Küche
Involtini di Peperoni al Forno | Mediterranean Bell Pepper Rolls with Ricotta
Knuspr-Küche
Spanish Escalivada Strata | Savoury Aubergine and Bell Pepper Bread Bake with Manchego
Knuspr-Küche
