It is best to cook the potatoes the day before, let them cool down and roughly grate. Divide the cauliflower into florets and cook in salted water until firm to the bite. Cut the Kassler into slices.
Place the Kassler slices in a baking dish and place the cauliflower florets around the Kassler. Mix 50 g sour cream with the cream, season with salt, pepper and fondor and pour over the cauliflower florets spoon by spoon. Carefully mix the grated potatoes with the rest of the sour cream, season with salt and pepper and spread over the smoked pork and cauliflower. Bake in the oven at 180 ° C for 45-60 minutes until golden.
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