Festive potato casserole

By sltaylor

Ingredients

• 1 1/2 lb of potatoes, peeled and cubed
• 1 1/2 cup of Sargento® Traditional Cut Shredded Mild Cheddar Cheese
• 2 medium carrots, peeled and cubed
• 2 red bell peppers, cut into squares
• 1 pack of bacon
• 2 large white onions, cubed
• 1 cups of olive oil
• 1 sprig of dill, chopped (or 1 teaspoon of dry dill)
• Salt
• Pepper

Details

Servings 6
Preparation time 15mins
Cooking time 65mins
Adapted from dominicancooking.com

Preparation

Step 1

Mix the dill, and olive oil. Reserve.

Boil carrots, adding a teaspoon of salt to the water.

Two minutes later add the potatoes and boil until cooked throughout but firm.

Remove from the water, add the peppers, onions and a pinch of pepper. Reserve.

Heat a heavy-bottom pan (with lid). Add the bacon.

Cook over medium heat, nearly covered, until the bacon has turned into golden crisps.

Heat oven to 350 ºF (175 ºC).

Remove from the pan and place on a paper towel to remove excess fat. Reserve.

Mix the the potato mix with a cup of cheese, the olive oil and place in a baking pan.

Ensalada hervida (Boiled salad)

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Your potato casserole looks so festive with all of those beautiful colours. You can’t beat baked potato in my opinion. I adore your heart shaped casserole dish too.

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