Put the potatoes and apples in layers in a Reindl.
Top each layer with sugar, nuts and 3 tbsp. butter flakes.
Heat the remaining butter.
Toast breadcrumbs in butter for 2 minutes, spread evenly on top of potato-apple mixture.
Bake in preheated oven at 175 degrees Celsius for 30 min. until golden brown.
Notes: Serve with long grain rice and couve miniera as another side dish: Brazilian meat stew.