Baked potatoes with körözött | Piquant homemade casserole

Thoroughly wash the potatoes and cook them unpeeled in lightly salted water until half-cooked (approx. 15-20 minutes). Once cooled, peel them and cut into slices about half a centimeter thick.

Finely dice the Kolozsvári bacon, then slowly fry out its fat in a skillet until nicely crispy. Transfer the cracklings onto a paper towel and set aside the delicious smoked fat for greasing the baking pan and for layering.

In a bowl, mash the curd cheese with a fork together with the softened butter and 150 g of sour cream. Mix in the finely chopped red onion, minced garlic, sweet ground paprika, ground caraway, salt, and freshly ground black pepper until you obtain a nicely creamy, piquant körözött.