Form small dumplings from the diced bacon seasoned with paprika powder. For the dumpling coat, put the cooked potatoes through a meat grinder, mix with flour, semolina, one egg, liquid nutmeg, salt, butter. Form the potato dough into a roll and portion it evenly. Cover the bacon balls with the potato dough. Layer in an oiled pan and bake at 150 °C until brown. For the infusion, stir whipped cream, milk, eggs, crème fraîche, season a little with salt and pour over the browned dumplings. Bake for another 15 minutes.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!