Potato casserole in bacon

Ingredients for 5 servings:

• 500 g bacon, cut into thin slices
• 900 g jacket potatoes or boiled potatoes from the previous day, sliced
• 500 g mushrooms, cleaned and thinly sliced
• 4 large onions, cut into thin rings
• 300 g pizza cheese
• 1 tsp, levelled pepper, white
• 1 tsp, leveled chili flakes
• 1 tbsp, heaped paprika powder, sweet
• n. B. Salt
• some fat for frying

Instructions

Working time approx. 35 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

For a 30 x 20 cm casserole dish

In a medium-sized frying pan, fry the mushrooms and onions over high heat until the juices have completely reduced, so the casserole doesn’t liquefy too much later. Add the three spices and salt to taste. Then remove from the heat and set aside. This allows the spices to infuse evenly. Line the casserole dish with the bacon slices so that 1/4 of each slice is in the dish and 3/4 hangs over the edge. Then cover the bottom of the dish with the remaining bacon slices. Place the potato slices in the dish and sprinkle this layer with 200g of pizza cheese. Now spread the mushroom and onion mixture on top and sprinkle the remaining cheese on top. Seal the casserole with the bacon slices that hang outwards by folding the individual strips inwards. Place the casserole on the middle rack of an oven preheated to 200°C (top/bottom heat) and bake for approx. 40-50 minutes. If the bacon gets too brown, cover with a sheet of baking paper. Serve this casserole with fresh salad.