Oven-baked potatoes

Ingredients for 4 servings:

• 2 kg potatoes, peeled, cut into thin slices
• 1 kg goulash, mixed or pork
• 150 g smoked ham or 1 slice of belly, diced
• 2 onions, cut into half rings
• 1 cup sour cream
• ½ liter of dry white wine or 0.25 l of wine and 0.25 l of water
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Backes-Grumbeere, a recipe from Rheinhessen

Layer half of the potatoes in a covered roasting pan and season with salt, pepper, and nutmeg. First, spread the goulash, then the bacon and half of the onions over the potatoes, and season with salt and pepper. Now spread the rest of the potatoes over the meat and season with salt, pepper, and nutmeg. Scatter the remaining onions over the potatoes and pour half of the wine or water over the potatoes. Mix the sour cream and the remaining wine and pour over the potatoes (depending on your taste, you can also spread the second cup of sour cream over the potatoes at this point). Bake the Backes-Grumbee either covered in the oven at 200°C for 2.5 hours, then remove the lid and return it to the oven for another half hour, until the potatoes turn a brown color. Or bake it in a wood-fired oven at 220°C with the lid on. After 2.5 hours, remove the lid and leave the Backes-Grumbee in the oven for another half hour, until the potatoes turn a brown color.