Cut bacon and onions into small cubes and fry together. Add the peeled and sliced potatoes and fry. Mix sour cream and grated Emmental cheese and season with salt, pepper and marjoram. In a greased gratin dish, evenly spread 3 layers of sour cream and sliced salami in between. Now stir the eggs with the prepared cheese-sour cream mixture and with the chopped parsley and pour over the casserole. Bake at 200 °C for about half an hour. Serve with coleslaw.
Our tip: Use bacon with a subtle smoky note!
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