Spanish Frikko

Peel the potatoes, carrots and onions and cut into thin slices. Rinse the meat with cold water, pat dry and cut into 2 cm thick slices, season well with nutmeg, salt and pepper. Grease the large casserole dish with lid (possibly a roaster) with butter. Pour into the tin in layers in the following order: potatoes, carrots, onion, meat - onion, carrots, potatoes. Mix the sour cream with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper and pour over the mixture. Place flakes of butter on top and let it simmer gently for 1 1/2 hours in the oven at approx. 140 degrees circulating air (160 degrees without convection).

Cook with the lid on for the first 45 minutes, the rest of the time without the lid so that the potatoes can brown on top. Possibly briefly grill over at the end. I brought a large, round clay dish with a lid for this dish. Looks nice decorative for serving.