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Ingredients
Cheese and Potato Bake
- Ingredients
- 500 grams potatoes
- salt
- 100 grams smoked Bacon
- ½ yellow Bell pepper
- ½ red Bell pepper
- 3 sprigs thyme
- 6 eggs
- 1 kilogram Quark
- 80 grams Semolina flour
- 120 grams freshly grated Parmesan
- freshly ground peppers
- freshly grated Nutmeg
- 100 grams Gouda
Rinse the potatoes and cook in boiling salt water for 20 minutes.
Fry the bacon lardons in a dry pan until crispy. Drain on paper towels. Rinse the peppers, halve, remove the seeds and ribs and cut into small cubes. Rinse the thyme, shake dry, strip off the leaves and finely chop. Briefly saute the diced peppers in the pan used to cook the bacon and remove from the heat. Separate the eggs. Beat the egg yolks with the quark, flour, bacon, half the parmesan, peppers and thyme. Season with salt, pepper and nutmeg. Beat the egg whites with a pinch of salt until stiff and fold into the mixture.
Drain the potatoes, rinse, peel and cut into slices. Grate the cheese and mix with the potatoes.
Preheat the oven to 180°C (approximately 350°F). Line a large baking dish with parchment paper and spread half of the quark mixture in the dish. Cover with the potato-cheese mixture and cover with the remaining quark mixture. Sprinkle with the remaining parmesan. Bake for 30-40 minutes. Remove from the oven and let cool. Serve warm or cold.
(Percentage of daily recommendation)
| Calorie | 3,846 cal. | (183 %) | ||
| Protein | 246 g | (251 %) | ||
| Fat | 239 g | (206 %) | ||
| Carbohydrates | 172 g | (115 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16 g | (53 %) |