Fried potato casserole with smoked pork

Name: Fried potato casserole with smoked pork
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 3 medium-sized onions; 40 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g detached pork chop; 2-3 TABLESPOONS Oil; 250 g Fresh cream; 1 TEASPOON dried marjoram; 80 g grated medieval Gouda cheese; 2 TABLESPOONS Chive rolls for sprinkling

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg waxy potatoes
3 medium-sized onions
40 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g detached pork chop
2-3 TABLESPOONS Oil
250 g Fresh cream
1 TEASPOON dried marjoram
80 g grated medieval Gouda cheese
2 TABLESPOONS Chive rolls for sprinkling

Directions

1
Wash the potatoes thoroughly, cover and cook in plenty of boiling water for 20-25 minutes. Drain the potatoes, rinse under cold water and peel. Let the potatoes cool down.
2
Peel and chop the onions. Cut the potatoes into slices. Heat clarified butter in a large pan and fry the potatoes in two portions, turning them golden brown. Finally, add 1/3 of each onion and fry them. Season the fried potatoes with salt and pepper. Cut the smoked pork loin into cubes. Heat oil in a pan and fry the diced Kasseler in it. Finally add 1/3 of the onions and fry them. Stir in 150 ml water and crème fraiche, season with pepper and dried marjoram and bring to the boil. Stir in 50 g cheese.
3
Put half of the potatoes in an ovenproof dish and also spread half of the Kasseler sauce on top. Layer the rest of the potatoes and the smoked pork loin sauce on top and sprinkle with 30 g of cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Sprinkle with chives.