John Myers
Potato and Cream Cheese Casserole
The perfect potato and cream cheese casserole recipe with a picture and simple step-by-step instructions.
- 750 g Potatoes
- 250 g Onions
- 150 g Diced bacon
- 300 ml Vegetable broth
- 200 g Herbal cream cheese
- Salt pepper
- 1 tbsp Pesto rosso as desired
- 150 g Grated cheese
- Peel the potatoes and simmer them in salted water. Dice the onions and sauté with the bacon. Pour in the stock and simmer for about 5 minutes. Stir in the cream cheese and let it melt. Season with salt and pepper and stir in 1 tbsp pesto if you like.
- Drain the potatoes and cut into thick slices. Spread like a roof tile in a greased baking dish. Pour the Firsch cheese sauce over it and sprinkle with grated cheese. Baked in a preheated oven at 160 degrees for about 25 minutes until golden yellow.
- If you want to save yourself having to cook the potatoes, you can simply peel them, cut them into slices and then layer them in the form. Otherwise proceed as described above. The baking time is then approx. 45 minutes at the same temperature.
- Instead of herbal cream cheese, you can also use any other cream cheese.
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