Grate raw potatoes, drain a little, cornstarch another time to the dough form. Salt, egg. Add onion or leek rings, mix well.
Oil a pan or a gratin dish well, put potato dough in it, sprinkle with diced dry meat.
Bake at 200 °C on the middle rack for 1 to 1 1/2 hours.
The Schaales should have a golden crust and be well done.
Serve with apple puree or leaf salad.
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