Serves 4–6 / Preparation 20 minutes / Baking 40 minutes
200 g lean bacon, diced 2 tablespoons butter 1 onion, cut into thin half rings 8 eggs 200 ml whipping cream salt and freshly ground pepper butter for spreading pickles for serving |
1. Peel the potatoes, wash them and cut them into thin rounds. Fry the bacon in a pan – first dry, then add the butter and onion and fry until the bacon is beautifully golden brown and the onion starts to brown slightly. Hard boil three eggs, cut them into slices when cool, beat the remaining five with cream, season with salt and pepper. 2. Divide the cream and eggs in half. I will need one part right away, and the other part at the end of baking.
3. Preheat the oven to 180 °C. Grease a cake tin or springform pan with butter. And I start layering. First the potatoes, then the bacon and onion, then the hard-boiled egg slices. and pour a little of the cream-egg mixture from the first half. I continue like this until I use it all up. The last layer is potato slices, which I lightly salt. and pepper. 4. Bake for 20–30 minutes. Then – when the potatoes are soft – I pour the second half of the cream-egg mixture evenly into the mold, turn up the oven to 200 °C.
and bake for another 10 minutes. I like French fries best with pickles. |