Potato Casserole (Backesgrumbeere)

Ingredients

• 1 kg firm potatoes (pre-cooked)
• 4 onions
• 2 tbsp pork lard
• 250 g pork belly (sliced)
• salt and freshly ground pepper
• 250 ml sour cream
• a pinch of cinnamon
• a splash of white wine
• 1 bundle chives

Instructions

1. 1.

   Peel, wash, and slice the potatoes into thin rounds. Peel the onions and cut them into fine rings.

2. 2.

   Grease a fireproof shallow dish with pork lard. Layer the potatoes and onions, seasoning with salt and pepper. While layering, spiral‑roll in slices of pork belly. Drizzle a splash of white wine over the potatoes.

3. 3.

   Whisk the sour cream with a little salt, pepper, and cinnamon, then spread it over the top. Bake in a preheated oven at 200–225°C (gas: level 4, convection: 180–200°C) for about one hour. Rinse the chives, pat dry, finely chop, and sprinkle over the casserole.