Knipp potatoes from the casserole dish

Ingredients for 2 servings:

• 6 m.-sized potatoes, mainly waxy
• 500 g Grützwurst (Bremer Knipp or Calenberger Pfannenschlag in a roll)
• 1 pinch of salt
• 1 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Do you really always have to roast Bremer Knipp in a pan? Sacrilege – I dare to put a simple and quick potato and Knipp casserole in the oven. Wash and peel the potatoes. Boil them for about 10 minutes until half-cooked, then let them cool. Meanwhile, grease a casserole dish with the oil. Carefully sprinkle a little salt on the oil. Cut the cooled potatoes into 5-8 mm thick slices. Layer the potato slices in the casserole dish in a flake-like pattern. Remove the packaging from the well-chilled Knipp roll and cut them into 5-6 mm thick slices. Spread the Knipp in a flake-like pattern over the potatoes. Place on a wire rack in the oven at 180°C (top/bottom heat) on the second or third shelf. Bake for 40-50 minutes, depending on the desired browning. Good Knipp is rich in fat; the fat should melt and infuse the potatoes with wonderful flavor. The Knipp roasts from above and develops wonderful aromas. Before eating, moisten the Knipp with a little skimmed fat, if desired. A classic accompaniment: pickled cucumbers and a cold beer, followed by a good caraway seed! If you want to make everything yourself, there are also great Knipp recipes on Chefkoch!