Arrange the smoked bacon slices at the bottom of a deep baking dish.
Add a layer of sliced potatoes, sliced onions, and the sliced smoked pork neck or shoulder.
Top with pieces of butter, pour in the heavy cream and white wine, then cover the dish.
Bake covered for 1 hour at 200°C, then continue baking for 2 more hours at 180°C, remaining covered the entire time.
For the Munster cheese, coat it successively in flour, beaten egg, and breadcrumbs mixed with caraway seeds. Bread it a second time if you want a fully sealed crust.
Fry the breaded Munster in a pan of hot oil until the crust is crispy and golden brown.
Serve the hot, crispy breaded Munster on top of the melting tofaille potatoes.
Cook it hands-free.
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