A Taste of Comfort: Slovakia's Hearty "French" Potato & Garlic Casserole
Details
Layers of potato, sausage, and egg, baked in a garlicky cream sauce—what's not to love?
Ingredients
Instructions
Prepare the Potatoes and Eggs
Boil the potatoes in their skins until semi-tender, about 15-20 minutes. In a separate pot, hard-boil 5 of the eggs (about 9-10 minutes). Once cooked, let both the potatoes and eggs cool down, then peel and slice them into rounds.
Cook the Aromatics
In a skillet, fry the diced bacon until it starts to render its fat. Just before it gets crispy, add the pressed garlic, stir for about 30 seconds until fragrant, and then remove from the heat.
Preheat Oven
Preheat your oven to 400°F (200°C.)
Assemble the Casserole
Grease a medium-sized baking dish. Start by arranging a layer of about one-third of the potato slices on the bottom. Season with salt, pepper, marjoram, caraway seeds, and paprika. Follow with a layer of half the sliced sausage, half the sliced hard-boiled eggs, half the bacon-garlic mixture, and about a third of the grated cheese.
Repeat Layers
Add another layer of seasoned potato slices, followed by the remaining sausage, eggs, and bacon-garlic mixture. Top with a final layer of potato slices, season them, and sprinkle with the remaining cheese.
Make the Cream Sauce
In a bowl, whisk together the 3 raw eggs and the heavy cream. Season lightly with salt.
Bake
Pour the cream mixture evenly over the assembled casserole. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and continue to bake for another 15-20 minutes, or until the top is golden brown and the potatoes are fully cooked.
Serve
Let the casserole rest for a few minutes before serving. It is traditionally served warm, often accompanied by pickles or a fresh salad.
Recipe tags
Ingredient tags
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
From the Dordogne Valley Classic French Garlic Potatoes Pommes de Terre Sarladaises
Transport your kitchen to the Dordogne Valley with this classic French dish. Crispy potatoes, fragrant garlic, and rich duck fat come together in a symphony of savoury perfection.
A Taste of Anatolia: Creamy Turkish Carrot and Garlic Yogurt Dip (Havuç Tarator)
Unlock the vibrant flavours of Anatolia with this ridiculously creamy carrot dip. The secret? A generous kick of garlic that perfectly complements the sweet carrots and tangy yogurt.