Potato Casserole with Bacon, Onions and Sour Cream

Ingredients

• 1 kg waxy potatoes
• Salt
• 2 onions
• 500 g sour cream
• 4 eggs
• 150 g smoked pork belly (sliced)
• pepper (ground)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Preheat the oven to 200°C fan or conventional heat. Wash the potatoes and parboil in plenty of salted water for about 20 minutes. Drain, rinse, let cool, peel and slice.

2. 2.

   Peel the onions, cut into thin rings, blanch briefly, rinse and drain. Whisk the sour cream with the eggs until smooth and set aside one quarter.

3. 3.

   Cut the bacon into cubes, cook in a pan without added fat until crisp, remove from heat and mix into the sour cream mixture. Season with salt and pepper.

4. 4.

   Combine the potatoes and onions, pour the mixture into a buttered baking dish and cover with the remaining sour cream. Bake in the preheated oven for about 25 minutes. Sprinkle with parsley before serving.