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 potatoes in salted water for about 10 minutes until partially cooked. Drain and let cool for 5 minutes, then slice about 3 mm thick.
2. Preheat oven to 200°C (390°F). Rub the inside of a casserole dish with the garlic clove, then brush with margarine, butter, or oil. Arrange potato slices in the dish and season with nutmeg.
3. Heat margarine, butter, or oil in a large pan over medium-high heat. Add onion rings and sauté for 5 minutes. Add ham and cook for another 5 minutes until onions are softened and lightly browned. Season with salt and pepper, then let cool for 5 minutes. Optionally add finely chopped garlic if desired.
4. In a bowl, whisk together crème fraîche with eggs. Season with salt, pepper, paprika, and nutmeg. Fold in the cooled onion and ham mixture. Pour over potatoes in the baking dish and top with cheese slices.
5. Bake at 200°C (390°F) with convection (fan) for 40-45 minutes until the cheese is melted and golden and the filling is set.