Dutch Potato Casserole with Cheese and Bacon
Layered casserole of sliced potatoes, tomatoes, and zucchini combined with bacon and onions, topped with a creamy cheese custard, then baked until golden. Inspired by Swiss traditions but prepared Dutch-style, this comforting oven dish serves 4-6 and delivers crispy edges with a tender, melting center.
Ingredients
- 2 onions, peeled, minced
- 5 ½ oz lean bacon strips
- 4 round tomatoes, washed, cored
- 1 large zucchini, washed, trimmed
- 2 lb potato slices, pre-packaged
- 1 tablespoon fresh thyme leaves, stripped from stems
- 1 tablespoon fresh rosemary, finely chopped
- 2 eggs
- 10 tbsp heavy cream
- ½ cups Kaltbach Creamy & Tasty cheese, grated
- pepper, to taste(optional)
- salt, to taste(optional)
- olive oil, for oiling dish(optional)
Instructions
- 1
Preheat oven to 400°F (350°F fan) with rack positioned just below center.
- 2
Oil a large baking dish with olive oil.
- 3
Peel and mince onions.
- 4
Heat a small amount of olive oil in a pan and brown the bacon pieces. Add onions and sauté until translucent. Strip thyme leaves from stems and add. Remove rosemary sprigs and discard, season with pepper, then remove from heat.
- 5
Wash tomatoes, remove core and seeds as desired. Slice into ¼" rounds.
- 6
Wash zucchini, trim stem end, and slice into ¼" rounds.
- 7
Layer potatoes, tomatoes, and zucchini in overlapping roof-tile pattern in baking dish. Scatter bacon and onion mixture over layers.
- 8
Whisk eggs with heavy cream, stir in grated cheese, season with salt and pepper. Pour custard over vegetables.
- 9
Bake 25-30 minutes until set and golden.
- 10
Serve directly from oven with fresh green salad if desired.
Tips
Remove tomato seeds and excess liquid to prevent a watery casserole.
Use pre-packaged potato slices to save prep time, as source specifies.
Good to Know
Cover and refrigerate leftovers up to 3 days. Reheat covered in 180C oven until warmed through.
Assemble casserole (excluding custard topping) up to 8 hours ahead. Prepare custard separately, cover, refrigerate. Pour custard and bake just before serving.
Serve directly from baking dish while hot. Pair with a simple green salad of curly lettuce and cucumber.
Common Mistakes
Do not skip removing tomato seeds to avoid excess liquid making the casserole watery.
Do not overcrowd the baking dish or layers will not cook evenly.