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: 5
Ingredients: 1.2 kg waxy potatoes; 3 medium-sized onions; 3 TABLESPOONS + some clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200-250 g Sour cream or crème fraîche; 75-100 g grated gouda; 1 TEASPOON dried marjoram; 1/2 bunch Chives; 500 g detached pork chop

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

1.2 kg waxy potatoes
3 medium-sized onions
3 TABLESPOONS + some clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
200-250 g Sour cream or crème fraîche
75-100 g grated gouda
1 TEASPOON dried marjoram
1/2 bunch Chives
500 g detached pork chop

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool
2
Peel and chop the onions. Cut the potatoes into slices. Fry in 2 tablespoons of hot clarified butter in a large pan until golden brown in portions. Fry 2/3 onions briefly. Season the fried potatoes with salt and pepper
3
Dab the cured pork dry and dice. Fry all around with the remaining onions in 1 tbsp. hot clarified butter. Stir in 1/8 l water and sour cream. Bring to the boil and melt half the cheese in it. Season to taste with pepper, marjoram and salt if necessary
4
Fill half of the fried potatoes into a greased casserole dish. Spread half the Kasseler cheese sauce on top. Layer the rest of the fried potatoes and sauce in the same way. Sprinkle the rest of the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 25 minutes. Wash the chives, cut into small rolls and sprinkle over the top.
5
Drink: cool apple spritzer