Potato casserole recipe

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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


For the Casserole
  • 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
  • salt
For the Apples
  • ½ bunch dill
  • 2 apples
  • 2 tablespoons butter
  • freshly ground pepper
How to Make It
  1. 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.
  2. 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.
  3. Remove the casseroles from the oven and allow to cool slightly in the ramekins. Transfer to plates and serve with the apple mixture.

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