Spread a gratin dish with slices of bacon so that they cover the bottom close together and extend over the edge of the dish enough to fold over the filling when done.
Remove the skin from the potatoes and grate them coarsely on the raw vegetable grater, grate the onions as well. Mix the two together and start by spreading one half evenly as a layer in the mold, season it with salt, season it with pepper and cover it with slices of the cheese – be sure to remove the rind from it! Season the cheese with caraway seeds, add a second layer of the potato and onion mixture and spread the whole thing smoothly.
Finally, fold the bacon slices over it so that nothing of the potatoes peeks out. Carefully pour the clear soup. In no case should it rise above the surface, at the most it should be up to two centimeters below.
Put the dish in a 220 degree oven and bake for about an hour, until the bacon is crispy. Later, no liquid should be visible, but the whole absorbed and cooked away.
Our tip: Use bacon with a subtle smoky note!
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