John Myers
Ingredients for 4 servings:
- 8 large potatoes, well washed and cut into approximately 1 cm thick slices
- 2 tbsp olive oil
- Salt
- Pepper, mixed, crushed
- Paprika powder, delicatessen
- ¼ bunch radishes, well washed and finely grated
- ¼ cucumber(s), well washed and finely grated
- 1 clove(s) garlic, small, squeezed
- ½ tsp lemon juice
- 125 g quark (low-fat quark)
- 50 g crème fraîche
- 60 g natural yogurt
- Tabasco
- 80 g cheese (Grana Padano), grated
- 80 g cheese (Emmental), grated
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Brush a baking sheet with oil and sprinkle with salt, pepper, mixed herbs, and paprika. Arrange the potato slices on top, brush with oil, and sprinkle with salt, pepper, mixed herbs, and paprika. Bake in the oven at 200°C for about 40 to 50 minutes. The potato slices should be nicely browned on top. In the meantime, generously salt the radishes and cucumbers and let them drain (they should lose water due to the salt). After about 20 minutes, pour everything into a fine-mesh sieve, squeeze firmly, and drain well. Mix the garlic, lemon, salt, quark, yogurt, crème fraîche, and Tabasco until smooth. Fold in the cucumbers and radishes. Now grease a baking dish (olive oil) and add a layer of potatoes. Spread a thin layer of the cream and sprinkle with the Grana Padano. Then add another layer of potatoes, spread with the cream, and sprinkle with the Emmental cheese. Continue this process until the dish is full or all the ingredients are used up. The last layer should be cheese. Then bake in the oven at 175°C for another 15 minutes. This casserole is very quick to prepare. The potatoes can be baked the day before, or the entire casserole can be refrigerated overnight and simply baked in the oven the next day. Leftover tzatziki can be used instead of the specified cream. By using potatoes with their skins on, using the coarsely sliced dish, and oven cooking, this casserole requires very little work if you intentionally make too much tzatziki the day before.
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