One-Skillet Potato and Bacon Casserole

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.

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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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