German Potato and Quark Casserole Kartoffel-Quark-Auflauf Recipe
Kartoffel-Quark-Auflauf is a simple, rustic potato and quark casserole, popular in various regions of Germany as an inexpensive, filling main dish. It’s a bit like a cross between Polish potatoes with twaróg and a baked potato casserole. The texture is delicate and slightly creamy, with a crisp top and a pronounced cheesy aroma.
This casserole turns very basic ingredients into a comforting, satisfying main dish with a distinctly German character thanks to the use of quark-style cheese and nutmeg.
Chef's tips
Use floury or all-purpose potatoes so the layers hold together but still stay soft and creamy. If your twaróg is very dry, add a splash more cream or a spoonful of milk so the mixture spreads easily.
How to serve
Serve as a main course with a fresh salad or pickled vegetables. It also works well as a side dish to grilled vegetables or a simple green salad with a sharp vinaigrette.
Ingredients
- potatoes peeled, cooked until tender - 800 g
- semi-fat twaróg (quark-style fresh cheese) well drained - 400 g
- egg - 2 pieces
- cream 12–18% fat - 150 ml
- yellow cheese grated, for sprinkling on top - 80 g
- chives chopped - 3 tablespoons
- butter for greasing the dish and a few small knobs on top - 20 g
- salt to taste
- pepper to taste
- nutmeg optional, grated - 0.25 teaspoons
Preparation
- Preheat the oven to 180°C (top and bottom heat). Grease a baking dish of about 20×30 cm with butter.
- Cut the cooked and cooled potatoes into slices about 0.5 cm thick or into large cubes, depending on what you prefer.
- In a bowl, mash the twaróg with a fork or briefly blend it so there are no large lumps. Add the eggs, cream, chopped chives, a pinch of salt, pepper and nutmeg. Mix to a smooth mixture.
- Arrange a layer of potatoes on the bottom of the dish, lightly season with salt and pepper. Spread half of the twaróg mixture evenly on top.
- Repeat the layers: the remaining potatoes (lightly seasoned) and the remaining twaróg mixture on top.
- Sprinkle the whole surface with grated yellow cheese and dot with a few small knobs of butter so the casserole browns nicely.
- Place the dish in the preheated oven and bake for about 35–45 minutes, until the top is golden and the twaróg mixture is set (when you gently shake the dish it should not wobble like jelly).
- After removing from the oven, let the casserole rest for 10 minutes so it cools slightly and is easier to cut. Serve warm, cut into squares.
Storage
Store leftover casserole covered in the fridge and reheat in the oven or microwave until hot throughout. If frozen, thaw in the fridge overnight before reheating and add fresh cheese on top if you left it off before freezing.
