1. peel onions, cut into rings. Peel and rinse the potatoes and carrots. Cut both and the mead ends into slices. Briefly rinse the smoked pork, dry well and dice evenly. Rinse the thyme and remove the leaves.
Heat oil in a large ovenproof saucepan with a lid. Sauté the smoked pork and sausage until hearty. Season with pepper and half of thyme, add bay leaf. Layer potatoes, onions and carrots alternately in the pot, seasoning each with a little salt and pepper and finishing with a layer of potatoes.
3. Stir through clear soup and just under 3/4 liter of hot water. Pour the wine over the ingredients. Everything with closed lid in the hot oven (E-kitchen stove: 200 °C / air: 175 °C / gas: level 3) at the beginning 2 a quarter hours cook.
Evenly distribute butter in flakes and remaining thyme on the potatoes. Then cook everything together, uncovered, at the same heat for another 45 minutes. Add the crème fraîche.
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