Rhineland Potato Casserole

Ingredients

• 2 kabanossi
• 3 onions
• 1.5 kg starchy potatoes
• 100 ml Rapeseed oil
• 2 tbsp chopped parsley
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• smooth parsley for garnish

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced. Slice the kabanossi into rounds. Peel and finely dice or grate the onions. Peel and grate the potatoes. Drain any excess liquid.

2. 2.

   Heat 3-4 tbsp rapeseed oil in a roasting pan, sauté the kabanossi and onions until the onions become translucent. Mix in the grated potatoes and parsley. Season generously with salt, pepper, and nutmeg. Spread the potato mixture evenly in the pan and drizzle the remaining oil over it. Roast in the oven for about 50 minutes until a uniform brown crust forms. Garnish with smooth parsley and serve directly from the pan.