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INGREDIENTS
- 1 kg raw potatoes (cooking type B)
- 500 ml semi-skimmed milk
- 500 ml cream (31% fat)
- 4 cloves garlic
- 200 g streaky bacon
- 100 g Edam cheese
- 100 g Cheddar cheese
- 4 tablespoons fresh parsley (finely chopped)
- Salt
- Pepper
INSTRUCTIONS
- 1First, peel the potatoes and slice them into thinner pieces. Place the prepared potatoes into a large pot, pour in the milk and cream, and season with salt. Bring to a boil, then reduce the heat to low to medium and cook for 3–4 minutes. The potatoes should be soft but not falling apart. Remove the cooked potatoes from the heat, press the garlic into them, and leave them in the pot.
- 2Now, prepare a baking dish (20 cm × 30 cm) and preheat the oven to 180 °C.
- 3Cut the bacon into small cubes, place it in a pan, and slowly render it over medium heat. Then add the cooked bacon to the pot with the potatoes.
- 4Transfer the cooked potatoes with a slotted spoon to the baking dish, ensuring at least 200 ml of the cream and milk mixture remains in the pot. Add the Edam and Cheddar cheese to this remaining mixture and let them melt over low heat (1–2 minutes). Season with salt and pepper, then remove the pot from the heat and stir in the parsley. Pour the mixture over the potatoes and bake for 40–45 minutes at 180–190 °C.
- 5After removing from the oven, let cool for 10 minutes and serve.
30 minut v kuchyni
Do you want to enjoy a delicious meal, but weren't born to spend half a day in the kitchen? Then you've come to the right place! Cook quickly, deliciously, and affordably. The author of the photograph is Marie Bartošová.