Potato and pear casserole with bacon

Name: Potato and pear casserole with bacon
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 7-10 Tbsp salt, pepper, nutmeg; 50 g streaky smoked bacon; 2 TABLESPOONS + some butter; 2 (30 g) slightly heaped tbsp. flour; 1⁄4 l Milk; 100 g Gouda; 1 collar Spring onions; 2 ripe pears (e.g. Alexander Lucas)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

hearty,Winter,oven dishes,Meat & Poultry,easy,Meat,casserole,Vegetables,Potatoes,Fruit,inexpensive

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg waxy potatoes
7-10 Tbsp salt, pepper, nutmeg
50 g streaky smoked bacon
2 TABLESPOONS + some butter
2 (30 g) slightly heaped tbsp. flour
1⁄4 l Milk
100 g Gouda
1 collar Spring onions
2 ripe pears (e.g. Alexander Lucas)

Directions

1
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Drain potatoes and let them cool down a little.
2
Cut the bacon into strips and fry them crisply in a pan without fat. Remove. For the béchamel sauce, heat 2 tablespoons of butter in the bacon fat. Dust with flour and sauté lightly while stirring. Add 1⁄4 l water and milk and bring to the boil.
3
Simmer for about 5 minutes while stirring. Season sauce with salt, pepper and nutmeg.
4
Grate the cheese roughly. Clean and wash spring onions and cut into fine rings. Peel, quarter, core and cut pears into thin slices.
5
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cut the potatoes into slices, mix with spring onions, pears and bacon. Put them into a greased casserole dish. Pour sauce over it and sprinkle with cheese.
6
Bake in a hot oven for about 30 minutes.