Potato Casserole with Bacon and Austrian Cronuts

For the potato casserole with bacon, grease a baking dish with olive oil.

Fry the finely chopped onion in a pan in a little olive oil until translucent, then fry the finely chopped bacon for about 1-2 minutes.

Meanwhile, layer the cooked sliced potatoes in the pan, overlapping slightly. Save a few slices for the end.

Wash the bell bell pepper, cut into narrow strips and place on top of the potatoes. Cover with the onion/bacon mixture, dice the esterkron and sprinkle over it as well.

Put the rest of the potatoes on top. If necessary, press everything together lightly with a fork. Whisk Cremefine and eggs, press garlic and mix in as well.

Mash the sheep’s cheese with a fork and add to the mixture, season with salt and pepper and pour over the casserole.

Bake the potato casserole with bacon in the preheated oven at 180 degrees for about 30-40 minutes.

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