Potatoes with cheese and bacon in the Swiss oven

Restaurant-level dish, easy to cook at home! This potato with bacon and cheese in the oven is suitable for serving not only for every day, but also for holidays. It is prepared simply, and its taste is very rich. It can be served as a side dish or with sauce as an independent dish.

Maria

The author of the recipe

Potatoes with cheese and bacon in the Swiss oven

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Composition / ingredients

Servings:

Potatoes (small potatoes)

800

Olive oil

Sauce:

Cream (20%)

300

Processed cheese (with mushrooms)

200

Hard cheese

100

Bacon (raw smoked or boiled smoked)

200

Champignons

100

Olive oil

Sour cream (15-20%)

Nutmeg (on the tip of the knife)

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 52 % 17 g

Carbohydrates 27 % 9 g

240 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 42 min

Step 1:
How to bake potatoes with bacon in the oven? To cook delicious Swiss potatoes, prepare the necessary ingredients. Pick the tubers small, of the same size, so that they are evenly and at the same time baked. You can use olive or sunflower oil.
Step 2:
Peel the potatoes. Put the tubers in a baking dish and pour vegetable oil over them. Stir the potatoes so that all the tubers are evenly coated with oil. Place the mold in a preheated 180 ° C oven and bake the potatoes for about 40 minutes until golden brown. Periodically turn the potatoes over and lubricate with vegetable oil from the bottom of the mold.
Step 3:
While the potatoes are cooking, prepare the sauce. Bacon can be smoked raw or boiled-smoked. Take cream with a fat content of 20%. To enhance the mushroom flavor of the sauce, I used melted cheese with mushrooms. But you can also use ordinary processed cream cheese without additives.
Step 4:
Cut the champignons into thin slices.
Step 5:
Cut the bacon into thin slices.
Step 6:
Grate the cheese on a fine or medium grater
Step 7:
In a deep frying pan with a thick bottom and walls, heat the vegetable oil. Put the mushrooms and bacon and fry over medium heat for 10 minutes until golden brown.
Step 8:
Pour the cream into the pan, add salt, pepper and nutmeg. Stir and simmer for another 3 minutes.
Step 9:
Add grated cheese to the mushrooms. Mix everything thoroughly and simmer for about 2 minutes until the cheese melts.
Step 10:
Add the melted cheese with mushrooms, sour cream to the pan and mix the sauce well until smooth. Bring the sauce to a boil again and remove from the heat.
Step 11:
If the potatoes are not ready by the time the sauce is cooked, cover the pan with a lid so that the sauce does not get wet.
Step 12:
Remove the finished potatoes from the oven. It should be soft, with a golden brown crust.
Step 13:
Put the baked potato tubers on the dish. Pour the sauce with mushrooms and bacon over the potatoes, sprinkle with chopped herbs and serve. Bon appetit!

You can not bake potatoes, but boil them in the peel until ready. Then peel, put on a plate and pour the sauce.

I have been cooking such potatoes for many years in a row, and every time it turns out perfectly. This dish is suitable for a Sunday lunch with the family, and for a festive feast. There is everything here: crumbly potatoes, fragrant mushroom sauce, and juicy bacon.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !