Summary

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

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Instructions

1. 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.
2. Layer the sliced potatoes and eggs alternately in a baking dish. In between, distribute the sausage slices evenly in the baking dish.
3. 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.
4. 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.
5. 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.
6. 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.