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Bacon and cheese pan with boiled potatoes

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Ingredients for 4 servings:

  • 1,200 g jacket potatoes, peeled, sliced
  • 1 onion(s) (vegetable onion), peeled, diced
  • 4 garlic cloves, peeled, diced
  • 180 g bacon (veal bacon without rind), diced
  • 250 g cheese (Emmental), grated
  • 1 bunch parsley, finely chopped
  • Salt
  • Black pepper, freshly ground
  • 20 g butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

hearty – savory

Lightly butter a 28cm nonstick skillet. Spread the jacket potatoes evenly and loosely. Sprinkle with the diced onion and garlic. Then add the bacon. Place in the oven on the middle rack at 200°C (400°F) with top/bottom heat until the bacon is browned. Season with coarse pepper and salt, if desired. Sprinkle with parsley. Sprinkle with cheese and return to the oven until the cheese melts and browns lightly. Serve with a crisp salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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