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Potato casserole with bacon and leek

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Ingredients for 2 servings:

  • 1 kg potatoes
  • 1 stalk(s) leek
  • 150 g bacon, diced
  • 200 ml cream
  • 100 ml milk
  • 2 eggs
  • salt and pepper
  • Paprika powder
  • nutmeg
  • 1 package cheese (Gouda), grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 180°C (350°F) top and bottom heat. Peel and coarsely grate the potatoes. Cut the leek into strips. Fry the bacon in an ovenproof roasting pan and briefly sauté the leek. Stir in the potatoes and sauté for one minute. Season with salt and pepper. Whisk the cream with the milk and eggs, season with salt, pepper, paprika, and nutmeg. Pour the egg cream into the potato mixture in the roasting pan, mix everything well, and sprinkle with cheese. Bake in the oven for 40 minutes.

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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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