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 other obvious problems with visibility and taste issues. I had only cheddar cheese when I made this one, but I actually prefer it with milder white cheese. [But do not use mozzarella] With a salad or pickles this becomes a perfect one dish meal.

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.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!