Creamy potato casserole with bacon and phyllo: A gourmet twist

Although crispy phyllo pastry is usually associated with a snack in a Greek or Balkan style, it serves as a great prelude to a potato feast. Under the crispy sheet, velvety mashed potatoes with Gruyère cheese, garlic, butter, and aromatic smoked bacon hide. When I put this creamy casserole on the table, everyone’s eyes light up with delight. The "wow" effect doesn’t fade after tasting—it’s just delicious.

This is not a light dish; it is loaded with cheese, potatoes, and butter. However, it’s worth indulging in a slight dietary deviation because this casserole tastes divine. It works great for a family dinner or a dinner party with friends.

Ingredients:

• 3 pounds of potatoes
• 2 sprigs of fresh rosemary
• 3 cloves of garlic
• 1 tablespoon of salt
• 6 cups of milk
• 11 ounces of smoked bacon
• 2 ounces of butter
• 9 ounces of grated Gruyère cheese
• 4 sheets of phyllo pastry
• 1 ounce of melted butter

Instructions:

Step 1. Wash, peel, and cut the potatoes into smaller pieces. Transfer them to a pot, and add the rosemary tied with string, peeled garlic cloves, and salt. Pour in the milk and cook until the potatoes are soft.

Step 2. Cut the bacon into cubes or small strips and fry it in a pan until it’s browned.

Step 3. Press the cooked potatoes through a ricer. Add the butter and the strained milk in which they cooked. Add the milk in portions, stirring the mixture so it’s not too runny. Transfer half of the mashed potatoes to a 9-inch ovenproof dish and spread it evenly.

Step 4. Add half the fried bacon and cheese, then layer with more potatoes and the remaining bacon and cheese. Brush a sheet of phyllo pastry with melted butter and place it on the casserole, crumpling it. Put the whole dish in an oven preheated to 350°F for 20 minutes.

Step 5. Decorate the finished casserole with a sprig of fresh rosemary. It tastes best when served warm. Enjoy!