Dutsch

Peel, grate and squeeze raw potatoes. Knead into a dough with grated cooked potatoes, sour milk and salt.

Put meat and onions through the grinder. Layer on a baking sheet: Dough, batter, meat. Top with cream blobs and butter flakes. Bake for 45 min at 250 °C.

Serve with leek sauce: cut leek, make in beef broth, thicken with flour. If the potato dough is formed into dumplings filled with meat and placed in a roasting pan, the dish is called ‘Nasdehoedes’.

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