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Waldviertel Potato and Bacon Casserole | Hearty & Crispy
(0)
60 min
Under an hour
Gurkerl Küche
Ein traditioneller Waldviertler Klassiker aus dem Backrohr: Zarte Erdäpfelscheiben treffen auf herzhaft angebratene Speckwürfel, feine Zwiebeln und einen cremigen Sauerrahm-Obers-Guss. Goldbraun überbacken für kühle Herbsttage!
Preparation method
Preparation & Searing
Thoroughly wash the potatoes and boil in salted water for about 20 minutes until cooked through. Then drain, allow to steam off briefly, peel, and cut into slices about 5 mm thick.
Preheat the oven to 190 °C top/bottom heat. Grease a baking dish with a little unsalted butter.
Finely chop the onion and garlic. Fry the diced bacon in a pan without additional fat until crispy. Add the onion and garlic and sauté for 2–3 minutes until translucent.
Chef's tip
For an extra crispy crust, you can mix the breadcrumbs briefly with a little melted butter before sprinkling.
A crisp leaf salad or a classic cucumber salad with sour cream dressing goes wonderfully with this.
40 min
Under an hour
