in Germany

Smoked pork casserole with cauliflower and rösti

updated

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Ingredients for 3 servings:

  • 1 small cauliflower
  • 450 g smoked pork, raw
  • 800 g potato(s), waxy
  • 200 g sour cream
  • 3 tbsp cream
  • salt and pepper
  • Fondor

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

It’s best to cook the potatoes the day before, let them cool, and then coarsely grate them. Divide the cauliflower into florets and cook in salted water until al dente. Slice the smoked pork. Place the smoked pork slices in a baking dish and arrange the cauliflower florets around the smoked pork. Mix 50g of sour cream with the cream, season with salt, pepper, and Fondor, and spoon over the cauliflower florets. Carefully mix the grated potatoes with the remaining sour cream, season with salt and pepper, and spread over the smoked pork and cauliflower. Bake in the oven at 180°C for 45-60 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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