Ingredients with Measurements:
- 1 lb. Imokilly Regato cheese, grated
- 1 lb. potatoes, peeled and sliced
- 1 lb. onions, sliced
- 1 lb. bacon, diced
- 2 cups heavy cream
- 2 tbsp. butter
- Salt and pepper, to taste
Special equipment needed:
- Large casserole dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the onions and cook until they are soft and translucent.
4. Layer half of the sliced potatoes in the bottom of the casserole dish. Season with salt and pepper.
5. Add half of the cooked onions on top of the potatoes.
6. Sprinkle half of the cooked bacon on top of the onions.
7. Sprinkle half of the grated Imokilly Regato cheese on top of the bacon.
8. Repeat the layers with the remaining potatoes, onions, bacon, and cheese.
9. Pour the heavy cream over the top of the casserole.
10. Cover the casserole dish with foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
12. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 50g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Imokilly Regato cheese can be substituted with any semi-hard cheese, such as cheddar or Gouda.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Bacon can be substituted with ham or pancetta.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced mushrooms to the casserole for an extra earthy flavor.
- Top the casserole with breadcrumbs and bake until crispy for added texture.
- Substitute the bacon with cooked sausage or ground beef for a heartier casserole.
Tips and tricks:
- Use a mandoline slicer to slice the potatoes and onions evenly.
- Make sure to season each layer of the casserole with salt and pepper to ensure even flavor.
- Let the casserole cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish the casserole with fresh herbs, such as parsley or thyme.
Pairings:
Pair the casserole with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the casserole is too dry, add more heavy cream or milk to the top before baking.
- If the cheese is not melting, cover the casserole with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the bacon thoroughly before adding it to the casserole.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Imokilly Regato cheese is a semi-hard cheese that originated in County Cork, Ireland. It is made from cow's milk and has a nutty, buttery flavor.
Flavor profiles:
The Imokilly Regato Casserole has a rich and creamy flavor, with a savory bacon and onion filling and a cheesy, bubbly topping.
Serving suggestions:
Serve the casserole as a main dish for dinner or as a side dish for a holiday meal.
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Region: Irish