🥔 Creamy potatoes with bacon and dill
Ingredients
- 1 kg small potatoes
- 200 g diced bacon
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- 1 tbsp butter
- 200 ml cream
- 150 ml milk
- 100 g cream cheese
- 80 g grated cheese (Gouda or Emmental)
- 1 tsp mustard
- A pinch of nutmeg
- 1 tbsp lemon juice
- 2 tbsp chopped fresh dill
- Salt, black pepper
Method
- Boil the potatoes whole in well-salted water, 20 to 25 min, until a knife slips in easily. Drain and halve the larger ones.
- Meanwhile, fry the bacon dry in a large pan until crisp. Lift it out and keep half back for serving.
- Tip off the excess fat, add the butter and soften the onion for 4 to 5 min. Add the garlic and let it open up without colouring.
- Pour in the cream and milk, add the cream cheese and mustard, and whisk over low heat until smooth.
- Stir in the grated cheese a handful at a time, then the nutmeg, salt and pepper. The sauce should coat a spoon.
- Tip in the potatoes and half the bacon and roll them gently to coat. Simmer 3 to 4 min so they take up the sauce.
- Off the heat, add the lemon juice and dill: that acidity is not optional, it stops the cream and bacon from cloying.
- Serve hot, scattered with the remaining crisp bacon.
Adapted from Fleisch Rezepte (YouTube)
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