Potatoes with Cream, Bacon, and Mushrooms
Potatoes with Cream, Bacon, and Mushrooms
Ingredients
For the Potato Skillet
- 800 g potatoes, waxy
- 150 g bacon, diced
- 1 onion, medium
- 250 g mushrooms
- 400 ml cream
- 1 tablespoon flour
- 100 g cheese, grated, e.g., Gouda or Emmentaler
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 pinch nutmeg, grated
- 1 tablespoon parsley, freshly chopped, for garnish (optional)
Instructions
- 1
Wash the potatoes thoroughly and boil them in salted water until tender but still firm to the bite (approx. 15-20 minutes, depending on size). Then drain, let cool briefly, peel, and cut into bite-sized pieces or slices.
⏱️ 20 min
- 2
While the potatoes are cooking, cut the bacon into small cubes. Peel and finely dice the onion. Clean and slice the mushrooms.
⏱️ 5 min
- 3
Heat a large pan over medium heat. Fry the diced bacon until crispy. Remove the bacon from the pan and drain on paper towels. Leave the rendered bacon fat in the pan.
⏱️ 5 min
- 4
Add the diced onions to the pan and sauté in the bacon fat until translucent (approx. 2-3 minutes). Then add the mushrooms and fry until lightly browned and they have released their liquid (approx. 5-7 minutes).
⏱️ 10 min
- 5
Season the onion-mushroom mixture with salt, pepper, and a pinch of nutmeg. Sprinkle the flour over it and mix well so that the flour combines with the fat and forms a light roux (approx. 1 minute).
⏱️ 2 min
- 6
Slowly pour the cream into the pan, stirring constantly. Reduce the heat and bring the sauce to a simmer, stirring, until it thickens slightly. Season again with salt and pepper if necessary.
⏱️ 3 min
- 7
Add the cooked potato pieces and crispy bacon to the sauce and mix everything well so that the potatoes are completely coated with the creamy sauce. Heat briefly.
⏱️ 3 min
- 8
Sprinkle the grated cheese over the potato skillet and stir well again until the cheese has melted and combined with the other ingredients. Serve immediately, optionally garnished with fresh parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Potatoes with Cream, Bacon, and Mushrooms
For the Potato Skillet
- 800 g potatoes, waxy
- 150 g bacon, diced
- 1 onion, medium
- 250 g mushrooms
- 400 ml cream
- 1 tablespoon flour
- 100 g cheese, grated, e.g., Gouda or Emmentaler
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 pinch nutmeg, grated
- 1 tablespoon parsley, freshly chopped, for garnish (optional)
Instructions
- 1
Wash the potatoes thoroughly and boil them in salted water until tender but still firm to the bite (approx. 15-20 minutes, depending on size). Then drain, let cool briefly, peel, and cut into bite-sized pieces or slices.
⏱️ 20 min - 2
While the potatoes are cooking, cut the bacon into small cubes. Peel and finely dice the onion. Clean and slice the mushrooms.
⏱️ 5 min - 3
Heat a large pan over medium heat. Fry the diced bacon until crispy. Remove the bacon from the pan and drain on paper towels. Leave the rendered bacon fat in the pan.
⏱️ 5 min - 4
Add the diced onions to the pan and sauté in the bacon fat until translucent (approx. 2-3 minutes). Then add the mushrooms and fry until lightly browned and they have released their liquid (approx. 5-7 minutes).
⏱️ 10 min - 5
Season the onion-mushroom mixture with salt, pepper, and a pinch of nutmeg. Sprinkle the flour over it and mix well so that the flour combines with the fat and forms a light roux (approx. 1 minute).
⏱️ 2 min - 6
Slowly pour the cream into the pan, stirring constantly. Reduce the heat and bring the sauce to a simmer, stirring, until it thickens slightly. Season again with salt and pepper if necessary.
⏱️ 3 min - 7
Add the cooked potato pieces and crispy bacon to the sauce and mix everything well so that the potatoes are completely coated with the creamy sauce. Heat briefly.
⏱️ 3 min - 8
Sprinkle the grated cheese over the potato skillet and stir well again until the cheese has melted and combined with the other ingredients. Serve immediately, optionally garnished with fresh parsley.
⏱️ 2 min