Bacon, Potato and Carrot Casserole with Cheese
6 servings
30 minutes
Bacon, potato, and carrot casserole under cheese is a cozy and hearty dish rooted in the traditions of rustic cuisine, where ingredients harmoniously blend in one dish. In Mexican cuisine, it has gained its unique character thanks to the rich flavor of smoked bacon and the tenderness of the potato-carrot base. The casserole absorbs the aroma of chicken broth, while the golden crust of cheddar adds a savory richness. It can be served as a standalone dish or paired with fresh vegetables and herbs. This is an ideal treat for family dinners or friendly gatherings, combining the crispy texture of bacon with the creamy softness of melted cheese to create a delightful balance of flavors.
1
Heat oil in a large skillet and fry the bacon pieces until crispy. Use a slotted spoon to transfer to a plate.
- Smoked bacon: 250 g
- Vegetable oil: 1 tablespoon
2
In the pan, place a layer of thinly sliced potatoes, then a layer of thinly sliced onions, a layer of thinly sliced carrots, and a layer of bacon. Sprinkle with freshly ground black pepper. Repeat the layers so that the last layer is potatoes. Salt and pepper to taste (do not add too much salt as the bacon is very salty).
- Potato: 6 pieces
- Onion: 2 heads
- Carrot: 5 piece
- Smoked bacon: 250 g
- Chicken broth: 500 ml
3
Pour in the broth, cover with a lid or foil, and simmer on low heat for 20 minutes until the potatoes and carrots are soft.
- Chicken broth: 500 ml
4
Preheat the grill in the oven.
5
Remove the lid from the pan, sprinkle with cheese, and place under the grill until a golden crust forms.
- Cheddar cheese: 150 g
