Bryndzové halušky

Step 1: Brynza cheese is preferred for an authentic flavor, but you can use soft cheeses like feta, cottage cheese, or goat cheese as alternatives.

Step 2: Grate the potatoes and place them in a bowl.

Step 3: Mix flour and salt with the potatoes until you achieve a thick, sticky dough.

Step 4: Ensure the dough easily sticks to your spatula or spoon. If not, add a few more tablespoons of flour until the desired consistency is reached.

Step 5: Chop bacon into small cubes and fry in 1/2 tablespoon oil on low heat until crisp and brown. Meanwhile, bring a large pot of water to a boil and add salt.

Step 6: Test a small spoonful of the halusky mix in the boiling water. It should cook into a soft dumpling in 3-4 minutes. Adjust consistency by adding more flour if needed.

Step 7: Traditionally, put the batter on a cutting board and cut small dumplings (about 1 x 2 cm) directly into the boiling water. Alternatively, use a special halusky sieve or press.

Step 8: Drip several halusky dumplings into the boiling water. Stir quickly as they will sink to the bottom.

Step 9: Cook halusky until they float to the top and change color. Strain out with a slotted spoon or hand strainer, placing them into a colander to drain. Repeat the boiling process until all the batter is cooked.

Step 10: Once all halusky are cooked, let them drain for 2-3 minutes.

Step 11: Transfer to a large bowl and mix with the cheese until evenly coated. For extra creaminess, mix in some whipping or heavy cream.