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Schupfnudel casserole in the style of tarte flambée

updated

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Ingredients for 2 servings:

  • 500 g potato dumplings
  • 125 g bacon cubes
  • 50 g cheese, grated
  • e.g. spring onion(s)
  • 1 cup sour cream
  • e.g. milk
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple, delicious

Slice the spring onions into rings. Place the spring onions, bacon, and potato dumplings in a casserole dish (e.g., 22 x 22 x 6 cm). For the sauce, place a whole cup of sour cream into a bowl. Then add enough milk and stir until the sauce becomes liquid. Season to taste with salt, pepper, and nutmeg. Pour the sauce over the casserole and stir everything together. Sprinkle with cheese. If you like, you can also scatter some bacon and spring onions over the cheese. Then bake for 25 minutes at 220 degrees Celsius (425 degrees Fahrenheit) with top and bottom heat (depending on the oven). Per serving, approximately 694 kcal.

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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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