Cheese Potato Casserole

Ingredients

• 500 g starchy potatoes
• Salt
• 100 g smoked bacon cubes
• 0.5 yellow bell pepper
• 0.5 red bell pepper
• 3 stems thyme
• 6 Eggs
• 1 kg low‑fat quark
• 80 g semolina
• 120 g freshly grated Parmesan
• pepper (ground)
• Nutmeg (freshly grated)
• 100 g Gouda cheese

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for 20 minutes.

2. 2.

   Meanwhile, fry the bacon cubes in a pan without added fat until crisp, then drain on paper towels. Wash the bell peppers, halve them, remove seeds, and dice into small pieces. Rinse thyme, shake dry, strip leaves, and finely chop. Sauté the pepper cubes briefly in the bacon pan, then remove from heat.

3. 3.

   Separate the eggs. Whisk the yolks with quark, semolina, bacon, half of the parmesan, peppers, and thyme; season with salt, pepper, and nutmeg. Beat the egg whites with a pinch of salt until stiff peaks form, then fold into the mixture.

4. 4.

   Drain the potatoes, rinse under cold water, peel, and slice. Grate the remaining cheese and mix with potato slices.

5. 5.

   Preheat the oven to 180 °C (356 °F) with upper and lower heat. Line a tall springform pan with parchment paper and spread half of the quark mixture in it. Bake for 15 minutes, then top with the potato‑cheese blend, pour the remaining quark mixture over it, and sprinkle with the rest of the parmesan. Bake another 30–40 minutes until golden.

6. 6.

   Remove the finished cake from the oven, let it cool briefly, carefully release it from the pan, and serve warm or cold in slices.