Auflauf

Auflauf is a German term for a baked dish that is prepared in a single dish and then baked in the oven until set and lightly browned. The dish typically uses a binding element such as a milk- or cream-based sauce, béchamel, or beaten eggs to help hold the ingredients together during cooking. A wide range of components can be used, including starches like potatoes or pasta, vegetables, and often meat, fish, or cheese. Many Aufläufe have a creamy texture and may feature a cheese or breadcrumb crust on top.

Common varieties include Kartoffelauflauf (potato casserole), Nudelauflauf (pasta casserole), Gemüseauflauf (vegetable casserole), and Fleischauflauf (meat casserole). The exact combination of ingredients and seasonings varies by region and family tradition, but herbs, pepper, and nutmeg or paprika are frequently used.

Preparation usually involves partially cooking the main components (for example, potatoes or pasta), mixing them with the binding sauce and seasonings, and layering or mixing them in a buttered baking dish. The dish is then baked at moderate heat until tender and the top is golden. Some recipes add eggs to improve structure or finish with a layer of grated cheese or breadcrumbs.

Aufläufe are common in home cooking and often used to repurpose leftovers. They are typically served hot as a main course, frequently accompanied by a salad or pickles. The format allows for wide flexibility, making Aufläufe a staple of German comfort cuisine.