Kasseler on Tin
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg Kasseler, released
- 1 ½ kg potato (s)
- 2 cups cream
- 1 cup sour cream
- 1 cup crème fraîche
- cheese, grated, for gratinating
- salt and pepper
- Paprika powder
- nutmeg
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Boil the unpeeled potatoes as jacket potatoes for approx. 15 minutes. Peel off and let cool. Meanwhile, cut the pork loin into approx. 1.5 cm thick slices. Make a sauce from the cream, sour cream and crème fraiche and season with the spices.
- Place the Kassel slices on a greased tray. Roughly grate or grate the potatoes and spread over the meat. Pour the sauce over it and bake the tray in the preheated oven for approx. 1 hour at 200 ° C. Scatter the cheese over it 10 minutes before the end of the time so that it does not burn.
- A fresh salad is best served with it.
- Note: There is no indication of the amount of cheese, as some prefer to use more cheese for gratin and others prefer a little less. This dish is great to prepare. We did it on New Year`s Eve and all guests loved it.
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