Buttermilk cheese

Ingredients for 6 servings:

• 1 ½ kg potatoes, peeled
• ½ liter buttermilk
• 50 g onion(s)
• 150 g bacon
• Salt
• Caraway seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Erzgebirge potato dish

Grate the peeled potatoes (easiest with a food processor) and squeeze the excess water lightly. Then mix in the buttermilk and finely chopped onion and season with salt and caraway seeds. Cut two-thirds of the bacon into cubes and fry in a large, heavy-based pan. Add the creamy potato mixture to a depth of about 3-5 cm and stir briefly. Cut the remaining bacon into thin slices and place on top. Bake the whole thing over medium heat for about 30 minutes until golden brown. The potato mixture can also be fried in small batches like “green Klitscher” (potato pancakes) – without the bacon and, if desired, without the caraway seeds. To do this, simply drop the mixture into a pan of hot fat with a large spoon.