Cheesy Potato Casserole with Bacon & Beer
Comfort food: my cheesy potato casserole! Sliced potatoes, onions and bacon braised in beer and covered with a gooey layer of melted cheese…
Ingredients
- 2 lbs oven potatoes (900 g)
- 5,5 oz salted bacon (155 g), diced
- 1 small onion sliced
- 1 medium garlic clove chopped
- 4,5 oz cheese (125 g), grated
- 1 cup pilsner beer (240 ml)
- olive oil
- pepper
- salt
Instructions
-
Peel the potatoes and slice them up evenly. Place a pan of salted water over high heat until boiling. Then add the sliced potato.
-
Blanch the potatoes for 3 minutes. Then drain them and rinse under cold running tap water. Pour a little olive oil in a non-stick pan and add the onion and garlic.
-
Stir fry for 3 to 4 minutes over medium heat until the onions start to brown. Season with a little pepper. Add the diced bacon.
-
Stir well and cook for another 5 minutes. Then take the pan off the heat and put it aside until cooled. Layer some of the blanched potato slices on the bottom of a ceramic dish. Cover with some of the cooked onion and bacon mixture. Season with pepper and salt. Cover with some grated cheese.
-
Top with another layer of potatoes, onion, bacon and cheese. Season with pepper and salt. Finish with a layer of potatoes. Pour the beer on top.
-
Season with pepper and salt. Then top with the remaining grated cheese. Bake the potato casserole in a preheated oven at 356°F (200°C) for 30 minutes until the cheese has melted. Check regularly. Cover the dish with tinfoil if the top starts to burn. Then remove the casserole and let it cool a bit. Cut it up and serve.