John Myers
Ingredients for 4 servings:
- 8 large potatoes, cooked
- 600 g black pudding
- 100 g margarine
- 1 m.-sized onion(s)
- some marjoram, fresh or dried
- some salt and pepper
- 125 ml sour cream
- 1 egg yolk
- some salt and pepper
- some cheese, grated (Emmental or Parmesan)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Fry the peeled and sliced potatoes (boiled the day before) in half of the margarine until crispy and season with salt. In a second pan, fry the finely chopped onion and the peeled and sliced black pudding in the remaining margarine. Season with marjoram, salt, and pepper. For the gratin mixture, mix the egg yolk, salt, pepper, and sour cream. Now fill a casserole dish (approx. 20 x 20 cm) with a layer of potato slices, then with the black pudding mixture, and then with a third layer of potato slices. Spread the gratin mixture over the lasagna and sprinkle with grated cheese. Bake at around 250°C with high top heat until a beautiful golden brown color. Serve with sauerkraut, steamed Chinese cabbage, or horseradish sauce.
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