A traditional Polish baked dish where the potato is the star, and smoked bacon and gooey cheese create a hearty, winter flavor composition. This rustic, homemade comfort food is inspired by regional cuisine: the simplicity of the potato combines with the aroma of smoked bacon, the sweetness of sautéed onions, and a creamy sour cream mixture with added yellow cheese. Serve as a main dish with a light salad of sauerkraut or pickles; it also works great as a side to roasted meat. The golden, crispy crust and layers of thinly sliced potatoes visible in the cross-section are eye-catching. The recipe involves a combination of techniques: quick blanching of potato slices, frying the bacon to intensify the flavor, and a short baking time, making the dish ready in about 50 minutes.
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Preheat the oven to 200°C (top-bottom). Grease a baking dish measuring about 24 x 18 cm (or a dish with a capacity of ~2 l) with a piece of butter, spreading it over the bottom and sides with a brush or your hand.
Wash the potatoes under running water. If the skin is dirty or uneven, peel it thinly with a peeler, but you can also leave the skin on for a rustic touch. Cutting: slice the potatoes into very thin slices, 2–3 mm thick. The quickest way to do this is with a mandoline set to a thin setting; if you don't have a mandoline, use a sharp knife and cut with care – hold the potato with your fingers curled to protect your fingertips.
In a large pot, place the potato slices and cover them with cold water. Add 2 g of salt (about 1/2 teaspoon). Bring to a boil over high heat, then cook for 4–5 minutes from the moment it boils - the goal is to lightly parboil (blanch), the slices should still be firm and not break apart. After 4-5 minutes, drain the potatoes in a colander and rinse with cold water to stop the cooking process; set aside in the colander to cool slightly and dry.
Cut the bacon into strips about 1 cm wide. Heat a large skillet over medium heat, add the canola oil. Add the bacon and fry for 6–8 minutes, stirring occasionally, until the pieces are golden and partially crispy. Transfer the bacon to a plate lined with paper towels to drain excess fat. In the same skillet (if there is a lot of fat, leave 1 tablespoon), add the sliced onion and fry for 4–5 minutes until it becomes translucent and lightly golden; add the minced garlic for 30 seconds at the end of frying, stirring to avoid burning.
In a medium bowl, crack the egg and beat it with a fork. Add 18% cream, half of the grated yellow cheese (about 100 g), and spices: sweet paprika, 1 g of pepper, and 2 g of salt (about 1/2 teaspoon). Mix thoroughly until the mixture is uniform. Taste the mixture (a small amount on a teaspoon) and adjust seasoning if necessary - remember that bacon is salty, so be careful with the salt.
Layering: in the bottom of the greased dish, arrange half of the potato slices evenly, slightly overlapping them (like shingles). Evenly sprinkle half of the sautéed onions and half of the bacon. Lightly salt the top (remember the bacon) and sprinkle with 1/3 of the remaining cheese. Place the rest of the potato slices for the second layer on top, again spreading the remaining onions and bacon. Pour the cream and egg mixture evenly over the entire surface, trying to fill the spaces between the slices. Sprinkle with the remaining cheese and distribute small pieces of butter on top (a few small drops).
Cover the dish with aluminum foil or a lid and place it in the preheated oven. Bake covered for 25 minutes at 200°C. After 25 minutes, carefully remove the foil and bake uncovered for another 10–15 minutes, until the top is golden, the cheese has melted, and the edges start to bubble. Check with a fork: the potatoes should be soft and easy to pierce.
After removing from the oven, let the casserole sit for 8–10 minutes so the sauce thickens slightly and the dish is easier to cut. Before serving, sprinkle with finely chopped parsley and slices of spring onion (optional), which will add a fresh contrast. Serve warm as a standalone dish or with a side of sauerkraut salad.
Cutting: divide the casserole into 4 parallel portions. Serve on heated plates to keep the temperature longer. As a side, I recommend a simple salad of sauerkraut with carrot and apple or pickled cucumbers.
Potato and bacon casseroles were popular in rural households because they combined easily accessible ingredients and provided a lot of calories for the cold months. In many regions of Poland, similar dishes were baked in cast iron pots over an open fire.
Serve with a sour salad (sauerkraut, carrot with apple) or pickled cucumbers to cut through the richness. Sour lager beer or dried fruit compote pairs well with the drinks. If you want to lighten it up, add lemon cream (cream with a bit of lemon juice) as a drizzle before serving.
Store in the refrigerator in a closed container for up to 2 days. Reheat in the oven at 160°C for 15–20 minutes to restore crispness. Freezing is not recommended, as the potato's texture may break down after thawing.
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