Remove peel from potatoes, rinse and grate. Stand in a baking dish until the potato water settles. Skim off most of it. Fold in flour, semolina, eggs and marjoram. Remove the skin from the onions and grate them into the mixture. Season to taste with salt and freshly ground pepper.
Grease a baking tray with lard. Pour potato dough on top, smooth, 1 1/2 inches thick. Cover with the bacon slices. Bake in a heated oven at 200 °C (gas mark 3, convection oven 180 °C) for 45 minutes. Check the cooking and bake again if necessary.
Serve with Apple compote
Potato dough Form.
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