Potato pan with cheese

Ingredients for 4 servings:

• 750 g potato(s), waxy
• 300 g carrot(s)
• 300 g leek
• 150 g mushrooms
• 100 g onion(s)
• 125 g bacon, streaky
• 60 g clarified butter
• 150 g cheese (Emmental)
• 1 bunch of chives

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil the potatoes with their skins on for about 25 minutes. In the meantime, clean the carrots and leeks and cut into slices or rings. Blanch them in boiling salted water. Then rinse them with cold water. Clean the mushrooms and halve or quarter them. Cut the onions into eighths. Peel the potatoes and cut them into pieces depending on their size. Cut the bacon into thin strips. Heat the clarified butter in a large pan. Brown the bacon in it, remove it and set aside. Fry the potatoes and vegetables in batches in the fat. Return the bacon to the pan and season with salt and pepper. Sprinkle with diced cheese. Put the lid on and let the cheese melt over low heat. Serve sprinkled with chives.