Potato and cheese pot (oven)

light

1.

Peel the potatoes, wash them, quarter them lengthways and put them in cold water. Clean and wash the spring onions and cut into smaller pieces if necessary. Melt the fat in a saucepan. Dust with flour and sauté briefly. Deglaze with milk while stirring, bring to the boil and simmer for about 2 minutes. Stir in 2/3 of the cheese and let it melt. Season to taste with salt, pepper and a little nutmeg. Layer the potatoes and spring onions in a baking dish and pour the sauce over them. Scatter the rest of the cheese on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 70-80 minutes until golden brown. (Do the cooking test with a sharp knife or fork.) Heat the oil in a pan. Leave the bacon in it until crispy, take it out and let it drain on kitchen paper. Take the pan out of the oven, let it cool down briefly and serve with the bacon

2.

15 minutes waiting time