Potato casserole with phyllo and Gruyere: A feast for the senses

Although crispy phyllo pastry is usually linked to Greek or Balkan-style snacks, here, it serves as a great complement to a potato feast. Under the crispy sheet lies velvety mashed potatoes with Gruyere cheese, garlic, butter, and aromatic smoked bacon. When I place this creamy casserole on the table, everyone’s eyes light up with delight. The "wow" factor doesn’t fade after tasting—it’s absolutely delicious.

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

Ingredients:

• 1.4 kilograms of potatoes,
• 2 sprigs of fresh rosemary,
• 3 cloves of garlic,
• 1 tablespoon of salt,
• 1.4 litres of milk,
• 312 grams of smoked bacon,
• 56 grams of butter,
• 255 grams of grated Gruyere cheese,
• 4 sheets of phyllo pastry,
• 28 grams of melted butter.

Instructions:

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

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

Step 3. I press the cooked potatoes through a ricer. I added the butter and the strained milk in which they cooked. I add the milk in portions, stirring the mixture so it’s not too runny. I transfer half of the mashed potatoes to a 23-centimetre ovenproof dish and spread it evenly.

Step 4. I added half of the fried bacon and cheese, then layered with more potatoes and the remaining bacon and cheese. I crumpled a sheet of phyllo pastry with melted butter and placed it on top of the casserole. I put the whole dish in an oven preheated to 177°C (350°F) for 20 minutes.

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