Buy all ingredients right below the recipe
Ingredients
- 1 kg potatoes (Type B)
- 4 cloves garlic
- 4 tbsp fresh parsley (finely chopped)
- 200 g bacon
- 500 ml milk (2.8%)
- 500 ml whipping cream (min. 30%)
- 100 g Edam cheese
- 100 g Cheddar cheese
- salt to taste
- ground black pepper to taste
Steps
- 1Peel the potatoes and cut them into thin slices. Place them in a large pot, pour in the milk and cream, then season with salt. Bring to a boil, then reduce the heat and cook for 3–4 minutes. The potatoes should soften but not fall apart. Remove from heat, add the crushed garlic, and leave in the pot.
- 2Preheat the oven to 180 °C, and prepare an approx. 20x30 cm baking dish.
- 3Cut the bacon into small cubes, and render its fat in a pan over medium heat. Add the fried bacon to the potatoes in the pot.
- 4Using a slotted spoon, transfer the potato slices to the baking dish, ensuring about 200 ml of the creamy milk mixture remains in the pot. Into this remaining liquid, sprinkle the grated Edam and Cheddar cheese, then melt over low heat (1–2 minutes). Season with salt and pepper, then stir in the chopped parsley. Pour the sauce over the potatoes and bake at 180–190 °C for 40–45 minutes.
- 5After baking, let it rest for 10 minutes, then serve.
