Potato and Bacon Cake with Apple Compote

Cover the 1,300 g potatoes with water and cook for about 20 minutes to make jacket potatoes. Drain, rinse, allow to cool and peel. Peel the remaining potatoes. Peel off the shallot. Finely grate the boiled potatoes, shallots and raw potatoes. Add the eggs and cream fraiche Season well with salt, pepper and nutmeg and mix everything well.

Preheat the oven to 220 degrees (fan oven 200 degrees). Brush a box cake tin about 30 cm with butter and lay out the bacon slices so that the bacon slices hang slightly over the edge. Put the potato mixture in the loaf tin and smooth it out and place overlapping bacon slices on top . Bake in the hot oven on a rack in the lower third of the oven for 60 minutes. After 30 minutes, reduce the heat to 200 degrees (convection 180 degrees) and bake for another 30 minutes.

For the apple compote: peel the apples, cut in half, core and cut into large pieces. Mix with lemon juice, water and sugar in a saucepan, bring to the boil, cover and simmer over a mild heat for 10-15 minutes. Stir occasionally.

Let the potato and bacon cakes cool in the tin for at least 20 minutes. Turn the cake out of the tin and cut into slices. Fry the cut surfaces with oil in a pan over medium heat. Spread the potato and bacon cakes on plates . Serve with apple compote and garnish with parsley.