Cobbler's pie "Szuskehmen"

Ingredients for 4 servings:

• 650 g potato(s), waxy
• 2 onions
• 500 g sauerkraut
• 125 ml white wine
• 250 g boneless smoked pork
• 200 g crème fraîche
• 4 eggs
• salt and pepper
• 7 tbsp oil
• 20 g butter
• 100 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

East Prussian sauerkraut casserole

Wash the potatoes and boil in salted water for 10 minutes. Drain the potatoes, peel them, and slice them thinly. Peel the onions, halve them, slice them into rings, and fry them in 1 tablespoon of oil until golden brown. Add the sauerkraut and white wine to the onions, mix well, and simmer covered over low heat for 15 minutes, stirring occasionally. Heat 4 tablespoons of oil in a pan, fry the potato slices until crispy, then season the fried potatoes with salt and pepper and remove from the pan. Cut the smoked pork into cubes and fry in 2 tablespoons of oil. Whisk the crème fraîche with 4 eggs, salt, and pepper. Grease a baking dish with butter and alternate layers of fried potatoes, sauerkraut, and smoked pork. Finally, pour the egg mixture over the meat and sprinkle with grated cheese. Bake uncovered on the bottom rack of the oven at 200°C (top and bottom heat) for 30 minutes. The cobbler pie tastes better every time it is reheated.