Original Erzgebirge Buttermilk Getzen
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 500 ml buttermilk
- 100 g bacon
- salt
Print Recipe
Pin Recipe Instructions
- This dish can be prepared relatively quickly and easily. You peel the potatoes. These must be rubbed by hand or machine. The grater should be very fine, so that a kind of pulp is created, so no strip grater.
- Dice the bacon and leave it in a roaster or large casserole dish. Add the buttermilk and a little salt to the potato mixture, depending on your taste (1 - 2 teaspoons) and stir well. If the bacon is left out, you pour the potato mixture over it into the roaster so that the bacon cubes rise up on the edge.
- Then bake the whole thing in the oven at approx. 200 degrees circulating air or 230 degrees top and bottom heat for about 40 - 50 minutes, until the surface starts to get nice brown and crispy.
- Applesauce goes very well as a side dish / dessert. The Getzen also tastes very good cold a day later if there are leftovers.
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