Savory potato cake

Ingredients for 8 servings:

• 2 ½ kg potatoes, mostly waxy
• 3 tbsp flour
• 5 large eggs
• 1 tsp baking powder
• 3 ½ tsp, heaped salt
• Pepper, freshly ground
• 2 large apples, Boskoop
• 8 Mettenden
• 6 slice(s) bacon, margarine, cut about 0.5 cm thin
• 125 g butter

Instructions

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

from Polish cuisine (phonetically Schakekors)

Grate the potatoes and drain well in a fine sieve. Whisk together the flour, eggs, baking powder, salt, and pepper. Peel the apples, slice them into thin segments (similar to oranges, only much thinner), and then cut the segments into thirds. Cut the Mettwurst into not-too-thick slices. Mix all ingredients into a sticky dough. Butter the bottom and sides of a large, deep casserole dish (preferably ceramic). Then spread the pork belly evenly over the bottom. Pour the prepared mixture on top and top with butter flakes. Bake at 200°C (convection oven) for about 90 minutes. If the cake browns too quickly, cover with aluminum foil. After the cooking time, be sure to test for doneness with a wooden skewer! Reheat if necessary! Tip: After grating the potatoes (it’s best to use a food processor for this), you need to work quickly to prevent the potato mixture from oxidizing. Otherwise, the cake will unfortunately turn gray. This doesn’t affect the taste, but it doesn’t look nice.