Summary

Ingredients

• 1 kg potato (s)
• 250 g diced bacon, mixed

For the bechamel sauce:

• 30 g butter
• 2 tablespoon flour
• 300 ml milk
• salt and pepper
• Paprika powder
• 1 tablespoon vegetable stock powder
• 1 clove garlic, finely chopped
• 1 tablespoon herbs, mixed, frozen
• 200 g processed herb cheese

Also:

• 250 g cheese, rated

Print Recipe Pin Recipe

Instructions

1. First peel the potatoes and cook for about 20-25 minutes. You can also take super jacket potatoes from the day before, then you save yourself this cooking process.
2. While the potatoes are cooking, fry the bacon in a non-fat non-stick pan and set aside.
3. For the bechamel sauce, melt the butter in a pan, then stir in the flour with a whisk. Deglaze with the milk, bring to the boil and season with a little salt, pepper, paprika, a tablespoon of vegetable stock, the garlic and the herbs. Finally, stir in the processed cheese until a homogeneous sauce is formed.
4. Cut the finished potatoes into slices, layer them in a baking dish, sprinkle the diced bacon on top and pour the sauce over them. Finish with the grated cheese and bake for about 15 - 20 minutes at 200 degrees top and bottom heat.