The traditional potato casserole from Graubunden and Engadin used to be baked directly over hot coals in a large baking dish or on a sheet in the oven. This variation of the Swiss casserole adds apples and dill to the base recipe to give it fresh and tart accents.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- 2 white onions, peeled and diced
- 3½oz (100 g) cured or smoked meat (such as Salsiz, Bündnerfleisch, or smoked bacon), diced
- 1 lb 5 oz (600 g) red potatoes
- 1 tablespoon polenta
- 5 tablespoons soft butter plus extra for the baking dish
- freshly grated nutmeg
- ½ bunch dill
- 2 apples
- 2 tablespoons butter
- freshly ground pepper
- Preheat the oven to 370°F(190°C) or 340°F (170°C) (convection oven). Peel the potatoes and grate into a bowl. Add the diced onions, Salsiz, polenta, and 5 tablespoons butter; combine thoroughly and season with salt and nutmeg. Butter 4 small ramekins or a muffin tray and fill with the potato mixture. Place on the middle rack and bake for about 40 minutes, or until golden brown.
- In the meantime, chop the dill. Peel and core the apples; cut into slices. Melt the butter in a frying pan, then sauté the apples for 3–4 minutes until golden. Season with pepper and dill.
- Remove the casseroles from the oven and allow to cool slightly in the ramekins. Transfer to plates and serve with the apple mixture.