Creamy Dutch potato casserole (Aardappel Anders)

Preparation – 15 minutes

If you opt to use pre-cooked potato slices, then you can skip the next step.

Fill a medium saucepan with water and salt and bring to a boil. Peel the potatoes and cut them into slices, not too thin but not too thick either. Boil the potato slices until almost done, this will take around 10 minutes depending on the thickness of the slices.

Meanwhile, peel and finely chop the onion and garlic clove. Finely the bacon and ham.

Preheat the oven to 180 degrees celsius and grease an ovenproof baking dish with a little butter.

Finishing the Aardappel Anders – 45 minutes

Heat the butter in a medium sized pan and fry the onion and garlic for a few minutes. Add the bacon and cook for a few more minutes. Then add the flour and stir until smooth, let this cook briefly, you have now made a roux.

Add the stock and stir continuously until smooth to avoid lumps. Add in the milk and the ham and stir again until smooth. Let the sauce thicken gently for a few minutes.

Drain the potato slices and spread them over the bottom of the baking dish. Make sure the top is as level as possible. Season the sauce with salt and pepper and spread it over the potato slices.

Top the dish with a layer of grated cheese and bake it until golden brown (around half an hour; the exact baking time depends on the oven).

Serve with a fresh salad or baked broccoli, enjoy!