Bacon and potato savory pie

Name: Bacon and potato savory pie
Ingredients: 4 medium potatoes (600 g); 12 slices of bacon; 2 eggs; 1 teaspoon of salt; 1/2 teaspoon of ground pepper; 250 g grated cheese (semi-hard cheese or mozzarella)

Appetizers - Bacon and potato savory pie by Tudora J. - Recipia

The bacon and potato savory pie is baked in layers, and the browned bacon holds its shape around the outside. Thinly sliced potatoes soften between the layers of cheese, and the egg binds them into an appetizer that’s easier to slice after baking and can be served hot or cold. I prefer it warm, while the cheese is still soft. Prep: 20 minutes. Cook: 50 minutes. Total time: 70 minutes. Servings: 4. Approximately 510 kcal and 28 g protein per serving.

Ingredients

4 medium potatoes (600 g)
12 slices of bacon
2 eggs
1 teaspoon of salt
1/2 teaspoon of ground pepper
250 g grated cheese (semi-hard cheese or mozzarella)

Preparation

1. Peel the 4 medium potatoes and cut them into thin, as-even-as-possible slices. 2. Arrange the 12 bacon slices in an ovenproof dish, with half of each slice inside the dish and the other half hanging over the edge. 3. Beat the 2 eggs with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Dip the potato slices in the egg and arrange them in the dish in alternating layers with the grated cheese. 4. Fold the remaining bacon over the potatoes and bake at 180°C for 50 minutes, until the bacon is well browned and the potatoes are tender.

Notes

You can use semi-hard cheese instead of the cheese mix. I had a cheese mix from Lidl. The dish contains dairy and eggs. Serve it with a simple green salad. Store leftovers in the fridge and eat them within 3 days. Choose thin, flexible bacon slices that are easy to fold over the potatoes. Evenly sliced potatoes cook evenly; thick slices may still be firm after the bacon has browned. Take your time when layering, and spread the potatoes over the whole surface. It has something of a potato gratin about it, only the bacon wraps around it.