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Quark potato casserole

Category:	casseroles
Difficulty/Costs:	medium / low
Number of people:	12
Ingredients:	2.4 kg potatoes, waxy type 1400 g Quark streaky bacon 700 g and cut into slices of ½ cm 4 tsp paprika 700 g onions 4 tsp caraway seeds 40 g butter, softened 400 g grated Emmental 400 g creme fraiche 3 tablespoons bread crumbs salt 10 eggs

Preparation:

Peel the potatoes and slice into thin slices. Then put them into boiling salted water for 6 – 7 minutes. Drain the water and rinse briefly. Then take 300g of the potatoes and put them aside.

In the meantime, peel the onions and cut them into medium cubes. Cut the bacon into the same size and fry it together with the onions until golden brown.

Now blend the crème Fraiche and quark and stir until smooth. Season with caraway, pepper and salt. Next, you will need a baking dish with a capacity of at least 4 ½ l, grease it with butter and then sprinkle with breadcrumbs. Alternatively, you can use two smaller baking dishes.

Now, layer the first third of the potatoes into the baking dish. Layer them like roof tiles. On top of the potatoes put 1/3 of the quark mass, followed by 1/3 of the Emmental and the onion mixture. Continue this way until all ingredients are used up. Make sure, that the last layer is NOT cheese.

The potatoes, you initially put aside, make for the last layer. Now you can sprinkle with cheese.

Preheat the oven to 180 ° C and cook on the second rack for about 1 hour. If needed you can use the grill at the end to give the cheese a nice crust. This potato casserole is best served with green salad.