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Saarland Schales | Crispy Potato Casserole
(0)
25 min
Under an hour
Knuspr-Küche
Saarländischer Schales ist ein uriger deutscher Traditionsauflauf aus fein geriebenen Kartoffeln, krossem Räucherspeck, Lauch und Zwiebeln. Im Ofen goldbraun und knusprig gebacken, schmeckt er besonders herrlich serviert mit frischem Apfelmus.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Thoroughly grease an ovenproof casserole dish or a cast-iron roasting pan with a little unsalted butter.
Peel and finely grate the potatoes, then squeeze them firmly in a clean kitchen towel so that the excess liquid is removed. Thoroughly wash the leek and cut into thin half-rings. Dice the yellow onion and smoked bacon into small cubes.
Preparation & baking
In a frying pan, render the diced bacon over medium heat without added fat until crispy. Add the diced onion and leek and sauté gently for 3 to 4 minutes until the vegetables are soft. Then allow to cool briefly.
Chef's tip
For an extra crispy crust, the casserole can be placed under the oven grill for the final 5 minutes.
Instead of baking it in the oven, the Schales can also traditionally be fried until crispy in a heavy roasting pan on the stove and then slowly finished cooking (also known as Dibbelabbes).
Ingredients
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