Linzer Auflauf
A comforting and subtly sweet baked dish from Upper Austria, often featuring a base of potatoes and apples, enriched with cream and spices. It's a delightful departure from typical sweet desserts.
🧂 Ingredients
- 1 kg Potatoes(peeled and thinly sliced)
- 500 g Apples(peeled, cored, and thinly sliced (e.g., Boskoop or Elstar))
- 400 ml Heavy cream
- 100 ml Milk
- 3 large Eggs
- 50 g Sugar
- 1 packet Vanilla sugar
- 1 tsp Cinnamon
- 1 tsp Lemon zest
- 30 g Butter(for greasing the dish)
- 2 tbsp Breadcrumbs(for coating the dish)
- to taste Powdered sugar(for dusting)
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease a baking dish with butter and coat with breadcrumbs.
💡 Tip: Ensure even coating of breadcrumbs to prevent sticking. - 2
Layer the thinly sliced potatoes and apples alternately in the prepared baking dish.
💡 Tip: Try to create an even distribution for consistent cooking. - 3
In a bowl, whisk together heavy cream, milk, eggs, sugar, vanilla sugar, cinnamon, and lemon zest until well combined.
💡 Tip: Ensure sugar is dissolved for a smooth mixture. - 4
Pour the cream mixture evenly over the potato and apple layers in the baking dish.
💡 Tip: Gently shake the dish to allow the liquid to seep into all layers. - 5
Bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and the top is golden brown and set.
💡 Tip: A skewer inserted into the potatoes should come out clean. - 6
Let the Linzer Auflauf cool slightly before serving. Dust with powdered sugar if desired.
💡 Tip: Serving warm is best, but it's also delicious at room temperature.
💡 Pro Tips
- ✓Use firm apples that hold their shape when cooked.
- ✓Adjust sugar and cinnamon to your preference.
- ✓For a richer flavor, a tablespoon of rum can be added to the cream mixture.
🔄 Variations
- Add a handful of raisins to the apple layer.
- Incorporate a layer of thinly sliced pears alongside the apples.
- For a savory twist, omit the sugar and vanilla, and add a pinch of nutmeg and some grated cheese.