Grate the peeled potatoes and squeeze them through a dish. Collect the potato juice and settle the cornstarch.
Pre-cook groats, but do not swell completely.
Put the squeezed potatoes into a suitable bowl with the pre-cooked groats. (If you don’t like the strong taste of buckwheat, you can also use barley groats). Add the settled potato starch as well.
Let the milk boil and mix well with the potato mixture.
Cut bacon into slices, fry, finely chopped onions until soft.
Bacon and onions cool a little bit and add to the potato mixture form and stir everything together.
Season the mixture with salt and season with pepper.
Grease the gratin dish and pour the potato mixture into it to a height of 3 cm. Bake at 200 °C for 1 hour. The Kugelis should get a nice, not too dark crust.
Cut the Kugelis into rectangular pieces and serve.
Sauce: Mix the curd cheese until smooth, mix with the whipped cream and serve with the casserole.
Bacon dip. In this case, however, a high-proof water of life should finish off the meal.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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