This is the Hungarian version of scalloped potatoes. I like this more, in that it simply tastes better. One reason is the light bacon flavour and the other is the onions have been tamed and become virtually indistinguishable from the rest of the dish. Sautéing and crisping first instead of layering uncooked onions with potatoes is definitely easier to digest and if you are not a fan of onions, well there can be obvious problems with visibility and taste issues. I only had cheddar cheese when I made this, but I actually prefer it with milder white cheese. [But NO mozzarella] With a salad or pickles this becomes a perfect one dish meal.
SCALLOPED POTATOES WITH BACON
5-6 potatoes, average size 4 thick slices of bacon, chopped
2 Tbsp olive oil
1 large onion, sliced
1 garlic, minced
salt and pepper to taste
1 cup sour cream [14%]
cooking spray
1/2 cup white cheese, grated
• Wash the potatoes and cook them halfway.
• Meanwhile fry the bacon bits in a fry pan until crispy.
• Remove bacon and set aside on paper towel.
• Discard the bacon fat and place 2 Tbsp olive oil in the fry pan.
• Slice the onions thinly, separating segments.
• Add the onions to the fry pan and begin to sauté on medium-low heat under cover.
• When onions are soft, remove the lid and lightly crisp the onions, turning over often.
• When onions are golden crispy, remove from heat and set aside.
• Pour off potato water and gently let the potatoes fall into the sink.
• As soon as you are able, peel off the skins.
• Slice the potatoes and place them in a large bowl.
• Add the minced garlic and season with salt and pepper.
• Add the sour cream and gently stir to coat the potatoes.
• Fold in the onions and the bacon.
• Spray a rectangular casserole dish with cooking spray.
• Add the potato mixture.
• Grate 1/2 cup white cheese on the top.
• Place in the oven and bake casserole at 350F until the top has a nice golden color.
