Swiss Potato Casserole

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Swiss Potato Casserole Ingredients

Swiss Potato Casserole Ingredients:

Potatoes 3-4 pieces (medium)
Bacon 150 grams
Butter 2 tablespoons
Onion 1 piece
Hard cheese 300 grams

To fill:

Butter 2 tablespoons
Wheat flour 1,5-2 tablespoons (without a hill)
Cream cheese (without fillers) 125 grams
Sour cream 25% fat (thick) 125 grams
Whole pasteurized milk 250 milliliters
Ground black pepper to taste
Salt to taste
Nutmeg pinch
Paprika sweet pinch

Main ingredients: Bacon, Potato, Milk, Cream
Serving 1 serving
World CuisineSwiss Cuisine

Inventory:

Knife - 2 pieces, Paper kitchen towels, Cutting board - 2 pieces, Plate - 2 pieces, Deep bowl, Deep plate, Stove, Saucepan, Frying pan, Kitchen spatula, Stewpan, Tablespoon, Measuring cup (for liquids), Whisk, Wooden kitchen spatula, Oven, Bakeware, Aluminum food foil

Swiss-made potato casserole:

Step 1: prepare the ingredients.

Peel the onion and potato, cutting it off with a knife in a thin layer. After washing the ingredients under running water from sand and other types of contaminants. We alternately dry the vegetables with paper kitchen towels, put on a cutting board and cut. We chop the onion with a cube up to 1 centimeter and transfer to a plate.

Potato mode medium cube with an approximate diameter of 1 to 1.5 centimeters and put in a deep bowl. Pour the chopped root crop with clean distilled water so that the liquid completely covers it, this is necessary so that the potatoes do not darken.

We remove the skin from the strips of bacon, put it on a cutting board, cut into cubes or strips with a diameter of up to 5 millimeters and shift the slices to a separate plate.

We cut off the paraffin crust from the hard cheese and rub it on a medium grater directly into a deep plate. Preheat the oven up to 190 degrees Celsius.

Step 2: boil the potatoes.

We turn the stove on to the middle level and put a pan on it, half full with ordinary running water. Add salt to the container to taste and bring the liquid to a boil. Then we drain the water from the potato and very carefully lower the chopped root vegetables into boiling water.

Cook potatoes for 10 minutes, then remove the pan from the stove, holding a kitchen towel, and throw off the boiled vegetable on a colander to the floor. We wait 4-6 minutes until excess liquid drains from the potato, transfer it to a deep bowl and let cool to room temperature.

Step 3: fry the bacon and onions.

Turn on the stove to a medium level and put a frying pan with a small piece of butter on it, 30 to 40 grams is enough. When the fat has melted and warmed up, put the bacon cubes in a pan and fry them, stirring with a kitchen spatula to a light golden crust, this process will take you about 7 to 10 minutes.

After the bacon has the desired color, add the chopped onion to the pan and continue to fry the ingredients, stirring intensively 5-6 minutes until the onions and a light golden crust are transparent on the cubes of the vegetable. After, the fried ingredients are transferred to a bowl of potatoes.

Step 4: prepare the fill.

We turn the stove on a small level and put on it a stewpan with 2 tablespoons of butter.

When the fat melts and warms up, add 2 tablespoons of wheat flour to it

Stirring the mass with a wooden kitchen spatula, fry the flour to a light, light yellow hue. This process will take approximately 1 - 2 minutes.

Then pour milk into the stewpan and mix 2 masses with a whisk until a smooth smooth texture without lumps.

Then add a pinch of nutmeg and paprika, as well as black pepper and salt to taste. We increase the temperature of the plate to an average level and cook the dressing, stirring vigorously, until it thickens approximately 5 minutes.

When the mass in the stewpan takes the desired semi-dense texture, we introduce cream cheese without filler into it.

Add fat sour cream and cook dressing for 1 - 2 minutes stirring with a whisk.

After the right time, add half of the total mass of crushed cheese. Boil the dressing until the milk ingredient is completely dissolved, for about 2 to 3 minutes. Then turn off the stove and let the aromatic mass infuse 7 to 10 minutes.

Step 5: form the casserole.

Pour the slightly cooled dressing into a bowl with potatoes, onions and bacon.

Gently mix the ingredients with a wooden kitchen spatula and transfer the resulting mass to a non-stick, heat-resistant baking dish.

And sprinkle it with the remaining chopped cheese in an even layer.

Step 6: bring the dish to full readiness.

Cover the casserole dish with a sheet of aluminum food foil so that there are no gaps. Check the temperature of the stove if it has warmed up up to 190 degrees, put the form in it and bake for 20 minutes. After we open the oven, carefully remove the foil and bake the fragrant dish even 7 - 10 minutes or until a beautiful golden cheese beige crust forms on the surface of the casserole.

We remove the finished casserole from the oven, holding it with a kitchen towel, and put on a cutting board, previously laid on the kitchen table. We give the fragrant dish a little cool and insist, that's enough 5 to 7 minutes.

Step 7: Serve Swiss Potato Casserole.

Swiss-style potato casserole served hot. After cooking, the dish is allowed to cool slightly and then laid out in portions on plates. It is pleasant to enjoy such a meal under a bottle of semisweet or dry white wine; non-alcoholic drinkers can enjoy this casserole with grape or apple juice. In addition to a Swiss potato casserole, you can serve a salad or sliced fresh vegetables. Cook with love! Enjoy your meal!

Recipe Tips:

- - Instead of bacon, you can use any lard with a lot of meat, such as the neck or undercuts.

- - At the request, you can add 50 - 60 milliliters of white dry wine.

- - Instead of old winter potatoes, you can use young potatoes, it should be thoroughly washed, chopped and boiled together with the peel in salted water for 5-6 minutes. After using the root vegetable as indicated in the recipe.

- - For the preparation of this type of casserole, you can use any hard sorts of high melting cheese.

- - In addition to all of the above ingredients, you can supplement the potato mixture with stewed minced meat, fried vegetables, boiled meat of any kind. Just do not forget that the ingredients should be finely chopped, for an aesthetically beautiful presentation and high-quality baking of the dish.