Bacon Cheese And Veg Hotpot
Cover the onions with a third of the potatoes. Top the dish off with a little extra grated cheese and pop in the oven.
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In an ovenproof dish layer the onion then potato seasoning and bacon till all are used.
Bacon cheese and veg hotpot. Cover tightly and cook for 1hr 30 mins Mix together the breadcrumbs and cheese. Place rashers of bacon across the top of the vegetables. Cook until thawed and any liquid has evaporated about 3 min.
Peel and chop potatos into 12cm thick try to keep all the potatoes roughly the same thickness for an even cooking dice onion into fairly small pieces and cut bacon into 1cm thick bites. Put a third of the onions into the bottom of a casserole dish. Season with salt pepper and garlic powder to taste if desired.
Line a baking sheet with waxed paper. Heat an extra-large non-stick frying pan over medium. Bring a large pan of water to boil and boil the potato slices for 6 minutes and then drain.
Cook until onion starts to brown and bacon is crispy 7 to 8 min. Pour over the hot stock add the bacon pieces and dot with butter. Add in the garlic and cook for another minute.
Cover the potatoes with a third of the bacon. Transfer to the oven and bake uncovered for 1 hour or until the potatoes are tender. Pour on the white sauce.
Arrange the bacon slices and thyme sprigs on top of the hotpot and bake for another 15 minutes. Transfer vegetable mixture to a food processor. Pour the stock over the potato and onion slices.
Uncover the hotpot and press the breadcrumb mixture on top of the vegetables. Chop the bacon I used largish pieces but you can use chopped rashers or those little bits you can buy ready-cut in the supermarket. Add sage and push into the layers.
Sprinkle paprika on top. Grease a casserole dish and layer the potato onion and cheese in it. The top layer of the potatoes and the bacon should be crisp.
Cover with foil and cook in a preheated oven for about 50 minutes until vegetables. Fry the bacon rashers until just cooked. Place vegetables into the shallow dish and spread out.
All ingredients should be cooked and lightly browned the potatoes will be soft and the cheese well melted. Heat up the butter or oil over a medium heat and fry the bacon for few minutes before adding in the onions. Season each layer with black pepper but no salt as the bacon has enough.
Saute for a further six minutes or so until the bacon is crispy and the onions are caramelised. Cooking time will vary depending on the size of your dish but around 1 hour is a good guideline. Pour over the stock and dot with butter.
Bacon Potato Hotpot. Grease a casserole one with a lid. Finish with a layer of potato and grated cheese.
Continue to layer the ingredients into the dish but end with a layer of potatoes. Mix together the stock mustard and white wine and pour over the vegetables. If you dont have enough bacon to cover the top of your pot then more can be used I have calculated for 1 rasher per person.
This is a very easy way on how to make bacon hotpot All you need is listed in the clip. Place alternate layers of potato onion bacon tomato grated cheese seasoning and about 7 small knobs of butter should make 2 layers. Add bacon and onion.
Layer the potatoes onion and bacon ending with potatoes.
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