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Halušky potato dumplings: melt 150 g processed cheese with cream and bacon
Potato dumplings tossed in a creamy sauce made with 150 g processed cheese, cooking cream, and crisp smoked bacon. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 30 min
- Total time
- 50 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Halušky with creamy processed cheese and bacon are Slovak potato dumplings tossed in a creamy sauce made with 150 g syrokrém—a creamy processed cheese sold in a tub—and cooking cream, melted together right in the pan with crisp smoked bacon. The dough is made with 800 g raw potatoes, semi-coarse wheat flour, and an egg, then pushed through a halušky maker, a perforated dumpling grater, into boiling salted water.
This recipe makes 4 servings in 50 minutes. Unlike bryndzové halušky, which use Slovak sheep cheese, these dumplings have a processed cheese sauce. Unlike halušky with Emmental, the cheese is melted into a sauce, and unlike Hungarian cheese dumplings, these are made with potato dough.
Ingredients
Dough
Sauce
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Instructions
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Cook the bacon
10 minCut the bacon into small dice and cook in a dry skillet over medium heat until crisp. Set aside half the bacon for topping, leaving the rest in the skillet with the rendered fat. If there is a lot of fat, pour off some of it.
Make the dough
10 minBring a large pot of salted water to a boil. Finely grate the potatoes, immediately combine them with the flour, egg, and salt, and mix into a thick, sticky dough. If it is too loose, add 1–2 tbsp flour. The potatoes release water, so make the dough just before cooking.
Cook the dumplings
15 minWorking in batches, push the dough through a halušky maker directly into the boiling water. Once the dumplings float to the surface, cook for another 2 minutes, lift out with a slotted spoon, and briefly rinse with hot water to keep them from sticking together.
Make the cheese sauce
5 minPour the cream into the skillet with the bacon, add the syrokrém, and stir over low heat until the cheese melts into a smooth sauce. Do not add salt, since both the cheese and bacon are salty; season only with pepper.
Toss and serve
5 minAdd the cooked dumplings to the sauce, toss to coat, and heat briefly. Serve topped with the reserved bacon and chives.
Tip: Instead of syrokrém, use another creamy processed cheese or 9 processed cheese triangles. If the sauce thickens after adding the dumplings, thin it with a tablespoon of the dumpling cooking water.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 742 kcal
- Protein
- 24 g
- Carbohydrates
- 95 g
- of which sugars
- 5.1 g
- Fat
- 29 g
- of which saturates
- 14 g
- Fiber
- 6.3 g
- Salt
- 3.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Halušky so syrokrémom a slaninkou: 150 g syrokrému roztopíte so smotanou na slanine
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