Remove the skin from the potatoes, rinse them, drain them well and cut them into fine slices.
Grease a gratin dish well, put the potato slices in it. Pour the sour cream and half of the milk on top. Put the ribs on top. Bake the casserole in a heated oven at 225 °C (gas: level 4) for 45 minutes. Add a little bit of milk, because the Goassbratl must not be dry, but very juicy.
A bit of history:
The soil is poor in the Upper Palatinate, which is why the land is also known as “Erdapfl-Landl” or even “Erdapfel-Pfalz”. But the people of the Upper Palatinate, as the result above shows, have understood how to make the tastiest out of the least. In the evil hunger years of the war between Austria and Prussia from 1778-1779, however, there was also an evil saying about the Erdapfel:
Erdaepfl in da Froih (in the morning), zu Mittag in da Broeih (in the soup), af d’Nacht in da Heit (with the skin), Erdaepfl in Ewichkeit!
Landscapes. Published by the magazine dienieren & trinken, special edition 1979.
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