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Potato and cream cheese casserole

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Ingredients for 4 servings:

  • 750 g potatoes
  • 250 g onion(s)
  • 250 g Gelderland bacon
  • 300 ml vegetable stock
  • 200 g cream cheese
  • Cheese, grated to taste
  • 50 g butter
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the potatoes and cook them briefly in salted water. Melt the butter, peel the onions, and dice them coarsely. Sauté them in the butter, adding the roughly diced bacon. Pour in the broth and simmer for 5 minutes. Melt the cream cheese in it and season gently with salt and freshly ground pepper. Cut the steamed potatoes into thick slices, place them in a greased baking dish, pour the cream cheese sauce over them, and sprinkle with cheese, if desired. Bake at 160°C (fan oven) for about 25 minutes. Serve with a fresh 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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