Panhaggerty with potatoes, carrots and bacon

Name: Panhaggerty with potatoes, carrots and bacon
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 250 g streaky bacon; 500 ml prepared chicken stock; 5 carrot; 150 g grated cheddar; 1 tbsp vegetable oil; 2 onions; 1 pinch of ground black pepper; 6 potatoes; 1 pinch of salt

Main course

Thin layers of vegetables simmer in stock with bacon, then brown under a cheddar topping.

Active time25 min

Cooking35 min

Total1 h

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Ingredients

5 carrots
2 onions
6 potatoes
150 g grated cheddar
250 g streaky bacon
500 ml prepared chicken stock
1 tbsp vegetable oil
1 pinch of ground black pepper
1 pinch of salt

Preparation

Step completed · 1
Peel the potatoes, onions and carrots. Slice thinly. Cut the bacon into pieces.
Step completed · 2
Heat the oil in a deep ovenproof sauté pan. Fry the bacon for 4 min until golden, then lift out with a slotted spoon. Leave the fat in the pan.
Step completed · 3
Layer the potatoes, onions, carrots and bacon in the pan, seasoning between layers with the salt and pepper. Finish with potatoes. Pour in the stock and bring to a simmer. Cover and cook gently for 25 min. Check from 15 min: the potatoes and carrots must be tender.
Step completed · 4
Preheat the oven grill to high. Remove the lid, scatter over the cheddar and grill for about 6 min, watching closely, until bubbling and golden. Use oven gloves to remove the pan and serve hot.

Allergens

Celery
Milk

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration