Peel the potatoes and cut into slices (approx. 2 mm). Grease a baking dish (I always use a glass bowl with a lid) and first line it up with a layer of potato slices. Then cover them with oil sardine halves, sprinkle thinly with oat flakes and then sprinkle with dill tips. The next thing is another layer of potato slices, then again oil sardines and then oat flakes and dill tips. I usually get 4 layers of sardine oil. The final layer is again potatoes.
Now distribute the cup of whipped cream evenly over the top layer of potatoes. Finally, cut a slice of bacon into strips and cover the potato layer evenly with it. Since the sardines and bacon are already salted, there is usually no need to add any extra salt. If you want, you can lightly pepper the whole thing.
Close the tin with the lid, put it in the cold oven and set it to 250 ° C (top / bottom heat). Cook for around 70 minutes, the pork belly must be nice and crispy. Lamb`s lettuce goes well with it.
This recipe looks quite unusual because of the oil sardines, but it is very practical. So far it has always been well received. I`ve known it from my mother since my early childhood and have always enjoyed eating it. Now I always prepare it for my own family.
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