Fried Potato Casserole

Name: Fried Potato Casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 750 g mainly waxy potatoes (e.g. Solara); 500 g Savoy cabbage; 2 large onions; 400 g detached pork chop; 5 TABLESPOONS Oil; 2 TABLESPOONS Butter; 1/2 bunch Oregano; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Flour; 200 ml Milk; 1 TEASPOON Instant vegetable stock; 150 g Schmand; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp grated nutmeg; 75 g grated gouda cheese

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

750 g mainly waxy potatoes (e.g. Solara)
500 g Savoy cabbage
2 large onions
400 g detached pork chop
5 TABLESPOONS Oil
2 TABLESPOONS Butter
1/2 bunch Oregano
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Flour
200 ml Milk
1 TEASPOON Instant vegetable stock
150 g Schmand
2 TABLESPOONS medium hot mustard
7-10 Tbsp grated nutmeg
75 g grated gouda cheese

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel, let cool. Clean, quarter and wash the savoy cabbage. Remove stalk, cut savoy cabbage into fine strips. Peel and chop 1 onion. Wash the smoked pork, dab dry and cut into cubes. Heat 1 tablespoon of oil in a saucepan, fry the smoked pork loin in it, remove.
2
Melt 1 tablespoon of butter in the frying fat. Add diced onion and savoy cabbage and fry. Cover and cook over low heat for about 5 minutes. Wash the oregano, dab dry, put something aside for garnishing. Pluck the remaining leaves from the stalks. Add oregano and pork loin to the cabbage, mix in and season with salt and pepper. Cut the potatoes into slices. Heat 3 tablespoons of oil in a large pan and fry the potatoes until golden brown, turning them frequently. Season with salt and pepper. Melt 1 tablespoon butter in a saucepan. Dust with flour and sauté while stirring. Add 300 ml water and milk while stirring, bring to the boil. Stir in stock. Simmer for 5 minutes at low heat.
3
Season with salt and pepper. Melt 1 tablespoon butter in a saucepan. Dust with flour and sauté while stirring. Add 300 ml water and milk while stirring, bring to the boil. Stir in stock. Simmer for 5 minutes at low heat. Stir the sour cream and mustard into the bèchamel, season to taste with salt, pepper and nutmeg. Layer the savoy cabbage and casserole mixture, sauce and potatoes in an ovenproof dish. Sprinkle with gouda cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Peel 1 onion and cut into thin rings. Heat 1 tablespoon of oil and fry the onion rings until golden brown. Sprinkle over the casserole 5 minutes before the end of cooking time. Serve garnished with oregano
4
Layer the savoy cabbage and casserole mixture, sauce and potatoes in an ovenproof dish. Sprinkle with gouda cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Peel 1 onion and cut into thin rings. Heat 1 tablespoon of oil and fry the onion rings until golden brown. Sprinkle over the casserole 5 minutes before the end of cooking time. Serve garnished with oregano