German Potato and Plum Casserole

Ingredients

• 1.5 kg (3.3 lbs) potatoes, peeled and thinly sliced 1.5 kg (3.3 lbs) potatoes, peeled and thinly sliced
• 500 g (1.1 lbs) plums, pitted and sliced 500 g (1.1 lbs) plums, pitted and sliced
• 200 ml (3/4 cup) heavy cream 200 ml (3/4 cup) heavy cream
• 200 ml (3/4 cup) vegetable broth 200 ml (3/4 cup) vegetable broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Sprinkle the flour over the onions and garlic, and stir well to combine. Cook for a minute to remove the raw flour taste.
4. 4.
   Slowly pour in the heavy cream and vegetable broth, stirring constantly to avoid lumps. Cook until the sauce thickens.
5. 5.
   Season the sauce with dried thyme, salt, and pepper to taste.
6. 6.
   Grease a baking dish with butter or cooking spray.
7. 7.
   Arrange a layer of sliced potatoes at the bottom of the baking dish, followed by a layer of sliced plums. Pour a portion of the creamy sauce over the plums.
8. 8.
   Repeat the layers until all the ingredients are used, finishing with a layer of potatoes on top.
9. 9.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
10. 10.
    Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
11. 11.
    Allow the casserole to cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the casserole.
• Plums — Choose ripe but firm plums for the best texture and flavor in the dish.
• Heavy cream — Use full-fat heavy cream for a rich and creamy sauce.

Tips & Tricks

• For a twist, sprinkle some grated cheese on top of the casserole before baking for a cheesy crust.
• Serve the casserole with a dollop of sour cream or Greek yogurt for added creaminess.
• Experiment with different herbs and spices to customize the flavors to your liking.
• Leftovers can be refrigerated and reheated the next day for a delicious and convenient meal.
• This casserole pairs well with a fresh green salad on the side.

Serving advice

Serve the German Potato and Plum Casserole hot, straight from the oven. Garnish with fresh thyme leaves for an extra touch of freshness.

Presentation advice

To present the casserole beautifully, use a rectangular baking dish and layer the potatoes and plums in an alternating pattern. The golden-brown top should be visible, enticing your guests with its delicious aroma.