• Ingredients: 21
  • Serves: 8

Spicy bacon, onion and cheese potatoes with slices bacon, coarsely chopped, , large onion, chopped, packed grated hot pepper monterey jack cheese, butter.


  • 8 slices bacon, coarsely chopped
  • 2 pounds russet potatoes, peeled, cut into 1/2-inch pcs.
  • 1 large onion, chopped
  • 1 cup packed grated hot pepper Monterey Jack cheese
  • 2 tbsps. butter

Roasted Peppers and Potatoes

Bagna Cauda

  • 1/4 cup olive oil
  • 2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
  • 5 anchovy fillets, mashed to a paste
  • 1 tbsp. chopped fresh parsley leaves

Grilling And Serving

  • Fresh herb sprigs
  • Lemon wedges

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook chopped bacon in heavy large skillet over medium heat until brown and crisp.

    For this step you will need

  2. Step 2 Using slotted spoon, transfer bacon to paper towels and drain. Combine bacon, potatoes and onion in prepared baking dish.

    For this step you will need

  3. Step 3 Season with salt and pepper. Sprinkle Monterey Jack cheese over and dot with butter. Cover with aluminum foil.

    For this step you will need

  4. Step 4 Preheat broiler. Uncover baking dish and broil until top of potato mixture is brown and crisp, about 2 minutes.

Nutrition information

Calories 308 Carbohydrates 23 g (8%)
Fat 20 g (31%) Protein 9 g (19%)
Saturated Fat 9 g (44%) Sodium 324 mg (14%)
Polyunsaturated Fat 2 g Fiber 2 g (7%)
Monounsaturated Fat 8 g Cholesterol 40 mg (13%)