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Heaven and Earth Casserole | Rhenish Oven Delight
(0)
65 min
Under an hour
Knuspr-Küche
Ein rheinischer Traditionsklassiker neu interpretiert als wärmender Auflauf: Zarte, vorwiegend festkochende Kartoffeln und fruchtig-säuerliche Äpfel verbinden sich mit knusprig ausgelassenem Räucherspeck und geschmolzenen Zwiebeln. Verfeinert mit aromatischem Majoran, Muskatnuss und einer sahnigen Eiermischung unter einer goldbraunen Bergkäsekruste.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat (160 °C fan). Grease a baking dish with a little butter. Wash, peel, and slice the potatoes into approx. 3–4 mm thin slices. Parboil in boiling, lightly salted water for about 6–8 minutes. Then drain and allow the steam to evaporate briefly.
Wash, peel, and quarter the apples, remove the core, and cut the quarters into thin slices. Peel, halve, and slice the onions into thin half-rings.
Sautéing Bacon & Onions
Heat the remaining butter in a pan. Fry the diced smoked bacon over medium heat for about 3–4 minutes until crispy. Add the onion rings and sauté, stirring occasionally, until golden yellow and soft. Season with dried marjoram and a pinch of pepper, then remove from heat.
Chef's tip
Traditional enjoyment: Tart apple varieties such as Boskoop or Elstar harmonize ideally with the hearty smoked bacon and earthy potatoes.
Preparation tip: The potatoes and bacon-onion mixture can be prepared the day before. Before serving, simply layer with the fresh apples and bake.
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Knuspr-Küche
