Cut the peeled potatoes into slices about 1/2 cm thick, the smoked meat into small cubes. In a well-buttered gratin dish, alternate layers of potatoes and smoked meat.
Mix the eggs with the sour cream, add salt, pepper and finely chopped parsley and pour over the potatoes.
Bake at about 200 degrees for about forty minutes. Serve with leaf salad.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!