Casserole
•Baked Creamy Halušky Casserole with Crispy Bacon
Total Time
55 min
Servings
4 people
Level
medium
Rating
(1)
Baked Creamy Halušky Casserole with Crispy Bacon
This comforting twist on the Slovak classic transforms the traditional boiled potato dumplings into a bubbling, golden-brown casserole. By blending the sharp sheep cheese with a hint of sour cream and baking it, the dish gains a rich, creamy texture that contrasts perfectly with the salty, crispy bacon topping.
Ingredients
2 lbs russet potatoes, peeled and finely grated
2 cups all-purpose flour
1 large egg
1 tsp salt
8 oz Bryndza cheese (or mixture of feta and ricotta)
1/2 cup sour cream
8 oz smoked bacon, diced
1 tbsp fresh chives, chopped
1/2 tsp black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large frying pan, cook the diced bacon over medium heat until crispy and golden brown. Remove the bacon with a slotted spoon, reserving the rendered fat in the pan.
- 3
To make the halušky dough, mix the finely grated potatoes, flour, egg, and salt in a large bowl until a sticky, thick batter forms.
- 4
Bring a large pot of salted water to a rolling boil. Using a halušky maker, spaetzle maker, or by cutting small bits off a cutting board, drop the dough into the boiling water.
- 5
Cook the dumplings for about 3-4 minutes, or until they float to the surface. Drain well.
- 6
In a small bowl, whisk together the Bryndza cheese (or feta substitute) and sour cream until smooth.
- 7
Toss the cooked dumplings with the cheese mixture and half of the reserved bacon fat until evenly coated.
- 8
Transfer the creamy dumplings into a 9x13 inch baking dish.
- 9
Sprinkle the crispy bacon and black pepper over the top.
- 10
Bake for 15-20 minutes until the cheese is bubbly and slightly golden on the edges.
- 11
Garnish with fresh chopped chives before serving hot.
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