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Waldviertel Potato and Pork Greaves Casserole | Hearty Bake
(0)
60 min
Under an hour
Gurkerl Küche
Ein echter Wohlfühlklassiker aus dem Waldviertel: Zarte Erdäpfelscheiben treffen auf herzhafte, knusprig geröstete Grammeln, feine Zwiebeln und einen samtigen Sauerrahmguss mit Kümmel und Majoran. Goldbraun im Backrohr gebacken und mit frischem Schnittlauch serviert.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Grease a baking dish thoroughly with the butter.
Wash the potatoes, boil in plenty of salted water until al dente, then allow the steam to evaporate briefly, peel and cut into approx. 5 mm thick slices.
Finely chop the onion and garlic. Roughly chop the pork greaves and gently roast them in a pan without additional fat over medium heat until fragrant. Add the chopped onion and garlic and sauté until translucent. Season with marjoram and caraway seeds, then remove from heat.
Chef's tip
The casserole becomes especially crispy if you switch on the oven's grill function for the last 5 minutes of baking time.
Leftover casserole tastes excellent the next day as well — simply reheat in the oven at 160 °C.
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