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🍽️ Crispy Cheese and Potato Casserole with Bacon

485 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• salt
• 100 g smoked bacon cubes
• 0.5 yellow bell pepper
• 0.5 red bell pepper
• 3 sprigs thyme
• 6 eggs
• 1 kg low-fat quark
• 80 g semolina
• 120 g freshly grated parmesan
• pepper (from the mill)
• nutmeg (freshly grated)
• 100 g Gouda (in a block)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Boil the potatoes in the salted water for 20 minutes.
4. 4. Place the bacon cubes in a cold pan.
5. 5. Fry the bacon without extra fat until crispy.
6. 6. Remove the bacon from the pan and let it drain on kitchen paper.
7. 7. Wash the bell peppers.
8. 8. Halve the bell peppers and remove the seeds and core.
9. 9. Cut the pepper flesh into small cubes.
10. 10. Wash the thyme.
11. 11. Dry the thyme well.
12. 12. Strip the thyme leaves from the stems.
13. 13. Finely chop the thyme leaves.
14. 14. Add the pepper cubes to the hot pan with the bacon fat.
15. 15. Sauté the peppers briefly.
16. 16. Remove the pan from the heat.
17. 17. Separate the eggs so you have egg whites and yolks separately.
18. 18. Mix the egg yolks with the quark.
19. 19. Stir the semolina into the quark-yolk mixture.
20. 20. Add the crispy bacon to the mixture.
21. 21. Add half of the grated Parmesan.
22. 22. Add the sautéed peppers to the mixture.
23. 23. Add the chopped thyme to the mixture.
24. 24. Season the mixture with salt.
25. 25. Season the mixture with pepper.
26. 26. Season the mixture with grated nutmeg.
27. 27. Whip the egg whites with a pinch of salt until stiff.
28. 28. Gently fold the whipped egg whites into the quark mixture.
29. 29. Drain the cooking water from the potatoes.
30. 30. Shock the potatoes with cold water.
31. 31. Peel the cooled potatoes.
32. 32. Slice the potatoes.
33. 33. Grate the remaining cheese finely.
34. 34. Mix the potato slices with the grated cheese.
35. 35. Preheat the oven to 180 degrees Celsius with top and bottom heat.
36. 36. Line a high springform pan with baking paper.
37. 37. Spread half of the quark mixture in the pan.
38. 38. Place the pan in the preheated oven for 15 minutes.
39. 39. Remove the pan from the oven.
40. 40. Spread the potato-cheese mixture evenly on top.
41. 41. Add the remaining quark mixture as the top layer.
42. 42. Sprinkle the casserole with the remaining Parmesan.
43. 43. Bake the casserole for another 30 to 40 minutes.
44. 44. Remove the finished casserole from the oven.
45. 45. Let the casserole cool down briefly.
46. 46. Carefully release the casserole from the pan.
47. 47. Cut the casserole into pieces.
48. 48. Serve the casserole lukewarm or cold.

Nutrition per serving

• kcal: 485
• Protein: 33 g · Fett/Fat: 23 g · Carbs: 38 g