Pillekuchen – a variation from the star cuisine

Ingredients for 6 servings:

• 25 slice(s) breakfast bacon, very thin
• 750 g potatoes
• 2 onions
• 200 g cheese, grated
• 4 eggs
• 300 ml sour cream
• 1 bay leaf
• salt and pepper
• 20 g butter for frying
• 20 g lard for greasing the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

looks great and tastes great too

Peel and finely dice the onions, then sauté them in butter with the bay leaf until translucent. Cut the potatoes into very thin slices. Grease a deep frying pan with lard, then arrange the bacon slices in a star shape starting in the center, so that the ends extend over the edge of the pan. Lay out a layer of potato slices, season with salt and pepper, then sprinkle with a few diced onions and some grated cheese. Repeat the same process, finishing with a layer of potatoes. Beat the eggs in the sour cream and pour the mixture over the potato cake. The top layer of potatoes should just cover the surface. Fold in the ends of the bacon and bake the potato cake for about an hour in an oven preheated to 180°C (350°F). Check the firmness of the potatoes with a fork or toothpick. Let the potato cake rest for a few minutes in the turned-off oven, then drain off the fat and turn the potato cake out onto a large platter to serve.