in Eastern Europe, Poland

Potato casserole à la crème

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Ingredients for 4 servings:

  • 1 kg jacket potatoes, from the previous day
  • 250 g onion(s)
  • 150 g Gelderland bacon
  • 1 tbsp margarine
  • 300 ml vegetable stock
  • 200 g cream cheese with herbs
  • 1 bunch of mixed herbs (chives, parsley, basil)
  • 150 g cheese (grated Emmental)
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes and cut them into large pieces. Place them in a greased baking dish. Melt the margarine, trim and roughly dice the onions, and sauté. Finely dice the bacon and add it to the onions. Deglaze with the broth, add the cream cheese, and let it melt. Stir in the trimmed and chopped herbs and pour the sauce over the potatoes, then sprinkle with cheese. Bake at 180°C for about 40 minutes. Serve with a fresh, crisp salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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