One-Skillet Potato and Bacon Casserole (Great-Grandmother’s Recipe)

Why This Recipe Works

The genius of this recipe lies in its cooking method: thinly sliced potatoes steam-cook under a cover while developing a golden crust on the bottom, and the cream sauce creates a rich, custard-like layer that binds everything together. The leeks and bacon add depth of flavor, while the cheese creates an irresistible golden top.

Ingredients

For the Base

• 2 large potatoes (about 1 pound/450g), thinly sliced
• 1 medium onion, finely diced
• 4 oz (115g) bacon, diced
• 1 leek, white and light green parts only, thinly sliced
• 2 tablespoons butter
• Salt to taste
• 1 teaspoon paprika

For the Cream Sauce

• 2 large eggs
• ⅓ cup (80ml) light cream (10%)
• 4 tablespoons (60g) Greek yogurt
• 1 tablespoon mayonnaise
• ½ teaspoon salt
• ½ teaspoon paprika

For Topping

• 1 medium tomato, thinly sliced
• 3.7 oz (100g) melting cheese (like Gouda or Havarti), grated
• 1 pickled cucumber, finely diced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions

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