Potato and Pancake Casserole

Peel the potatoes, cut them into quarters and soften them in enough salted water. Drain the potatoes, then put them back on the stove and shake well until the potatoes have broken down and as much water as possible has evaporated. Boil the milk separately.

Press the potatoes through a press and gradually fold in the hot milk with the whisk. Finally, add the brown butter and season with salt and a pinch of nutmeg.

Sauté the onions, bacon and leek in a frying pan with butter.

Remove the skin from the bluntzes, cut them into slices and add them. Transfer the mixture to a large enough bowl and add the marjoram, parsley and eggs. Season to taste with salt and freshly ground pepper.

Sauté the onion rings in a frying pan with butter.

In a buttered gratin dish, alternate layers of mashed potatoes and black pudding mixture. Finish with black pudding mixture and spread onion rings evenly on top. Cook in the oven at 180 degrees for about 20 minutes.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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