Little potato dumpling not cooked in water, but baked in a creamy sauce in the oven.
Bacon bits, onion and lots of seasoning in the cream are the much needed ingredients. The grated Cheddar on top ist just the finish.
Here in Germany you can get a potato dumpling dough package from different producers. They are in the fridge section of the supermarket. Since we have different versions of potato dumplings, look for "halb und halb". The dumpling dough is made with cooked and raw potatoes. That is the best for recipes like that.
Recipe for 4:
1 package "halb und halb" potato dough
150 g smoked bacon strips, 1 spring onion
200 ml double cream, 80 g Cheddar cheese
Nutmeg, smoked paprika, cayenne, salt, pepper, dried thyme.
Roll the potato dough in golf ball size dumplings. Mix the seasoning with the cream.
Preheat the oven 180 C.
Toss the bacon in a pan and let it loose some fat. Pat it dry a bit. Add the chopped spring onion and give it 3 min.
Use an oven proof dish and pour a little cream in. Set the balls on top. Pour the bacon mix over. Bake for 15 min.
Spread the cheese over and bake 15 more minutes.
No comments:
Post a Comment