Sauerkraut lasagna with pancetta

Name: sauerkraut lasagna with pancetta
Total time: 60 min
Yield: 4
Ingredients: 65 gram butter; 750 gram crumbly potato in thin slices; 500 gram sauerkraut leaked out; 4 juniper; 2 laurel leaf; 250 gram pancetta in slices; 250 gram breakfast bacon; 100 milliliters dry white wine; 100 milliliters cooking cream

Also try this delicious Sauerkraut lasagna with pancetta

Ingredients

Directions

Preheat the oven to 200 ° C. Grease the baking dish with 15 grams of the butter.
Put half of the potato slices in roof tiles and sprinkle with salt and pepper.
Divide half of the sauerkraut and add two juniper berries and a bay leaf.
Divide half of the slices of bacon over the sauerkraut and continue with the rest of the ingredients in the same way.
Finish with the slices of bacon. Mix the wine and the cream and pour it over the dish.
Divide a tablespoon of butter into flakes and cover with aluminum foil.
Prick a few holes in the foil to allow the moisture to evaporate slightly.
Bake the dish in about 30 minutes until done and then remove the foil. Bake for another 10 minutes until the bacon is crispy.