Potato Casserole with Sausages and Lemon-cress Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large potato (s)
- Salt water
- 4 sausages (Viennese)
- 6 medium egg (s)
- 300 g crème fraîche
- 1 box fresh cress
- 3 lemon (s), fresh, untreated
- 1 teaspoon honey
- some sweetener, more liquid
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook in a little salted water for about 20 minutes. Hard boil 4 eggs in about 6 minutes. Cut the potatoes and eggs into approx. 3 - 5 mm thick slices and the sausages into approx. 2 - 3 mm thin slices.
- Layer the sliced potatoes and eggs alternately in a baking dish. In between, distribute the sausage slices evenly in the baking dish.
- For the cream, squeeze the lemons and rub off some of the peel. Put the creme fraîche in a mixing bowl. Mix 2 raw eggs, 2 tablespoons lemon juice and a little lemon zest with the créme fraîche. Season to taste with approx. 1 teaspoon honey, a little salt, pepper and nutmeg.
- Pour the cream over the potatoes in the baking dish. Bake everything in the oven at 170 ° C (top / bottom heat, convection: 150 ° C) for about 30 minutes, until the top layer turns golden brown.
- For the lemon and cress sauce: Cut off all of the cress and mix with the rest of the lemon juice, season with a dash or two of sweetener, salt and pepper.
- Arrange the finished potato casserole on deep plates and add 2 - 3 tablespoons of lemon and cress sauce (per serving) to the casserole for serving.
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