Potato tarte flambée gratin

Ingredients for 3 servings:

• 750 g potatoes, boiled
• 1 cup sour cream
• 1 shot of milk
• 1 large onion(s)
• 150 g bacon cubes
• some butter
• e.g. salt and pepper
• n. B. Nutmeg
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

quick and easy use of leftovers

First, halve the onion. Finely dice one half and cut the other half into thin half rings. Add the bacon to a cold pan, reserving about 3 tablespoons of it for the topping. Place the pan over medium heat and slowly render the bacon. When the fat begins to render and the bacon begins to crisp, add the diced onions and sauté until lightly browned and crispy. Remove from the heat to cool. Thinly slice the potatoes. In a bowl, whisk the sour cream with a little milk until creamy and season generously with salt, pepper, and nutmeg. Take 3 tablespoons of this sauce and set it aside. Stir the sautéed bacon and onion cubes into the sauce. Grease a baking dish with butter and place a layer of potato slices on the bottom. Spread half of the sour cream and bacon mixture on top. Next, add another layer of potatoes, then the second half of the sour cream and bacon, and a final layer of potato slices. Spread the reserved cream on top. Finally, arrange the raw bacon cubes and raw onion rings, just like you would for a proper tarte flambée. Bake the casserole at 180°C for 15 minutes.