German Potato Bake
Dive into comfort food bliss with this indulgent German Potato Bake, a hearty and flavorful casserole that's perfect for family dinners or festive gatherings. Featuring tender layers of thinly sliced potatoes, crispy bacon, caramelized yellow onions, and a luscious blend of sour cream and melted Gouda cheese, this dish packs a rich, creamy flavor in every bite. Elevated with a hint of garlic, smoky paprika, and fresh parsley, it combines rustic German-inspired ingredients with an irresistible baked finish. Ready in just over an hour and baked to golden, bubbly perfection, this potato bake is a crowd-pleasing side dish or satisfying main course that’s as easy to prepare as it is delightful to eat.
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Recipe Information
Ingredients
- 6 medium potatoes
- 1 large yellow onion
- 8 slices bacon
- 1.5 cups sour cream
- 1.5 cups grated gouda cheese
- 2 tablespoons butter
- 2 cloves garlic cloves
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the potatoes into rounds about 1/8 inch thick. Set aside in a bowl of cold water to prevent browning.
Dice the bacon into bite-sized pieces and cook in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels.
Use the bacon grease in the skillet to sauté the finely sliced onion over medium heat until golden and caramelized, about 10 minutes. Add the minced garlic in the last minute of cooking and stir well. Transfer to a small bowl.
Grease a 9x13-inch baking dish with 1 tablespoon of olive oil or butter.
Drain the potatoes and pat dry with a kitchen towel. Arrange half of the potato slices in an even layer in the baking dish.
Sprinkle half of the caramelized onions, half of the cooked bacon, half the salt, pepper, and paprika over the potatoes.
Dollop half of the sour cream in small spoonfuls over the layer and sprinkle with a third of the grated gouda.
Repeat the layers with the remaining potatoes, onions, bacon, spices, sour cream, and another third of the cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, sprinkle the remaining cheese over the top, and bake for an additional 15 minutes until the cheese is melted and bubbling and the potatoes are fork-tender.
Garnish the baked dish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
3178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 5146 mg | 224% | |
| Total Carbohydrate | 301.9 g | 110% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 43.9 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1912 mg | 147% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 7273 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
