Summary

Ingredients

• 1 kg black salsify (s)
• 300 g potato (s), waxy
• 3 tomato (s) (plum tomatoes)
• 3 spring onion (s)
• 200 g bacon, breakfast bacon in slices 1/2 cm thick
• 2 mozzarella
• pepper
• salt
• 1 pinch (s) nutmeg
• 200 ml sour cream, fine or sour cream
• 200 ml sweet cream
• 1 lemon (s), (squeezed)
• butter
• 1 teaspoon clarified butter

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Instructions

1. Brush and peel black salsify and immediately place in a bowl with water and the squeezed lemon juice so that they do not turn brown.
2. Cook the potatoes with their skins in a large saucepan with water for about 20 minutes. Cut the black salsify into pieces approx. 3 cm long and cook in another saucepan with a little salted water for approx. 10-15 minutes.
3. During this time, cut the spring onions into fine rings. Also cut the tomatoes and the mozzarella into slices. Finely dice the breakfast bacon and fry it with the clarified butter in a small pan until crispy.
4. Now mix the sour cream with the sweet cream in a bowl and season with salt, pepper and nutmeg. At the same time, grease an ovenproof baking dish with the butter (only the bottom!).
5. After cooking, peel and cut the potatoes into slices and preheat the oven to 220 degrees.
6. Now cover the bottom of the baking dish with 1 layer of salsify and 1 layer of potatoes. Spread the spring onions and bacon evenly over the top. Then again distribute the remaining salsify and potatoes. Finish with the tomato slices. Now pour the liquid from the bowl evenly over the casserole. If necessary, sprinkle again with a little pepper from the mill. Place mozzarella slices on top for gratinating and gratinate for about 20 to 25 minutes.