Summary

Ingredients

• 0.45 kg potato (s)
• Margarine, or butter, or oil
• 0.3 kg ham or pork belly, diced
• 250 g crème fraîche
• 800 g onion (s), cut into rins
• 175 g cheese (Harzer), cut into approx. 3 mm thick slices
• 2 egg (s)
• 1 clove garlic
• salt and pepper
• nutmeg
• Paprika powder, noble sweet
• Caraway powder

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Instructions

1. Cook the potatoes half cooked in salted water. Let cool, then cut into thin slices.
2. Rub a casserole dish with the clove of garlic, then brush with fat. Fan the potato slices in the baking dish and season with nutmeg. If you want, stack larger potato slices on the edge of the baking dish.
3. Sauté the onion rings in the hot fat, add diced ham, sauté both until firm to the bite, season with salt and pepper, then allow to cool. If you want, you can add the garlic clove, finely chopped.
4. Mix the crème fraîche with the eggs, season with salt, pepper, paprika and nutmeg. Stir in the cooled onion / ham mixture, pour over the potatoes. Cover with the cheese slices.
5. Bake for 40-45 minutes at 200 degrees circulating air.
6. A cold beer and hearty field or endive salad go well with it.