Livonian Potato and Cheese Casserole

Ingredients

In this Livonian adaptation of the French Tartiflette, Livonian cheese is used instead of Reblochon cheese to infuse the dish with a distinct local flavor. Additionally, smoky bacon is incorporated to add a savory element that complements the Livonian cheese perfectly. The Livonian Potato and Cheese Casserole celebrates the unique culinary traditions of Livonia while still capturing the essence of the original French dish. We alse have the original recipe for Tartiflette, so you can check it out.

• 1.5 kg (3.3 lbs) potatoes, peeled and thinly sliced 1.5 kg (3.3 lbs) potatoes, peeled and thinly sliced
• 200 g (7 oz) Livonian cheese, grated 200 g (7 oz) Livonian cheese, grated
• 200 g (7 oz) smoky bacon, diced 200 g (7 oz) smoky bacon, diced
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200 ml (7 fl oz) heavy cream 200 ml (7 fl oz) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   In the same skillet, melt the butter over medium heat. Add the sliced onions and minced garlic, and sauté until they turn golden brown.
4. 4.
   Grease a baking dish with butter. Layer half of the sliced potatoes in the dish, followed by half of the cooked bacon, onions, and garlic. Sprinkle half of the grated Livonian cheese over the top. Repeat the layers with the remaining ingredients.
5. 5.
   Pour the heavy cream evenly over the layers and season with salt and pepper.
6. 6.
   Cover the baking dish with foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes or until the top is golden and the potatoes are tender.
7. 7.
   Allow the casserole to cool for a few minutes before serving.

Treat your ingredients with care...

• Livonian cheese — Opt for a semi-hard Livonian cheese with a creamy texture, such as Livonian Munkeby. If Livonian cheese is not available, you can substitute it with a similar semi-hard cheese like Gouda or Emmental.
• Smoky bacon — Look for thick-cut bacon with a smoky flavor to enhance the taste of the casserole.

Tips & Tricks

• For a vegetarian version, omit the bacon and add a sprinkle of smoked paprika for a smoky flavor.
• To make the dish more indulgent, add a layer of caramelized onions between the potato layers.
• Serve the Livonian Potato and Cheese Casserole with a side of fresh salad to add a refreshing element to the meal.
• Leftovers can be reheated in the oven for a delicious next-day meal.
• Experiment with different types of Livonian cheese to discover your favorite flavor combination.

Serving advice

Serve the Livonian Potato and Cheese Casserole hot, straight from the oven. Garnish with fresh herbs like parsley or chives for a pop of color and added freshness.

Presentation advice

To enhance the presentation, sprinkle a little extra grated Livonian cheese on top of the casserole before baking. This will create a beautiful golden crust that is visually appealing.