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🍽️ Crispy Potato Casserole with Bacon and Sour Cream

731 kcal · 30 min · 4 servings

Ingredients

• 1 kg waxy potatoes
• salt
• 2 onions
• 500 g sour cream
• 4 eggs
• 150 g smoked belly bacon (sliced)
• pepper (from the mill)
• 2 tbsp parsley (chopped)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the potatoes thoroughly.
3. 3. Place the potatoes in a pot filled with plenty of salted water.
4. 4. Parboil the potatoes for about 20 minutes.
5. 5. Drain the water and rinse the potatoes with cold water to stop the cooking process.
6. 6. Let the potatoes drain well.
7. 7. Peel the cooled potatoes.
8. 8. Slice the potatoes into thin rounds.
9. 9. Peel the onions.
10. 10. Cut the onions into thin rings.
11. 11. Blanch the onion rings briefly in boiling water.
12. 12. Rinse the onions with cold water to stop the cooking.
13. 13. Let the onions drain well.
14. 14. Stir the sour cream (Schmand) with the eggs until smooth.
15. 15. Set aside about one quarter of the sour cream and egg mixture.
16. 16. Cut the bacon into small cubes.
17. 17. Fry the bacon cubes in a pan without adding extra fat.
18. 18. Remove the pan from the heat.
19. 19. Mix the bacon into the remaining sour cream and egg mixture.
20. 20. Season the mixture with salt and pepper.
21. 21. Fold in the sliced potatoes and onions into the bacon cream mixture.
22. 22. Grease a baking dish with butter.
23. 23. Pour the potato mixture into the prepared baking dish.
24. 24. Pour the reserved sour cream mixture over the potatoes.
25. 25. Place the baking dish in the preheated oven.
26. 26. Bake the casserole for about 25 minutes.
27. 27. Sprinkle the finished casserole with fresh parsley.
28. 28. Serve the casserole hot.

Nutrition per serving

• kcal: 731
• Protein: 19 g · Fett/Fat: 52 g · Carbs: 46 g