Dippelappes

Ingredients for 1 servings:

• 1 kg potatoes
• 1 stalk(s) leek
• 5 shallots
• 300 g bacon
• 1 tbsp oil
• 1 egg(s)
• 1 bunch of parsley
• 1 bunch marjoram
• some salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Crispy potato and bacon casserole with leek

Wash and peel the potatoes and grate them into a cloth. Squeeze the water well. Trim the leek, wash it thoroughly and cut it into rings. Peel and grate the shallots. Dice the bacon and sauté it in oil in a cast-iron pan. Add the leek rings and sauté. Preheat the oven to 180°C or 160°C fan-assisted oven. Add the well-squeezed potatoes and grated shallots to the pan and sauté briefly. Mix in the egg. Wash the herbs, shake dry, finely chop them and mix them into the potato mixture. Season to taste. Transfer the mixture to a baking dish and cook, covered, in the oven for about 90 minutes. Remove the lid or foil 20 minutes before the end of the cooking time to give the potatoes a crispy surface.