Like it happens every year, vendors round the world trip over each other trying to beat the rest in the Earliest Christmas Display Competition. Round here Christmasy things were on display on September. Don’t believe me?
Not to be left behind (too much) we start adding festive (Thanksgiving, Christmas, Festivus, etc) recipes starting now.
If you can’t beat them, join them.
Besides the traditional Dominican festive dishes, we have added some new ones of our creation, because mixing the old and the new is a good thing. Eating the same thing every year gets boring by the time you grow your permanent teeth.
Casseroles (pastelones) are a popular choice for Dominican festive meals. This dish is somewhere between a casserole and baked potatoes. It’s juicy, cheesy, crispy, all in one. And it can also be made with some time in advance and finished some time before serving.
The original ”baked potato salad” recipe comes from here, and I was invited by Sargento to make the recipe mine. I have made some changes to make it lighter, and added a couple of new elements, but the concept remains the same.
The perfect festive potato dish, this potato casserole is cheesy, flavorful and with a crispy topping. It can be prepared beforehand and finished shortly before serving.
- 1 1/2 lb of potatoes, peeled and cubed
- 1 1/2 cup of Sargento® Traditional Cut Shredded Mild Cheddar Cheese
- 2 medium carrots, peeled and cubed
- 2 red bell peppers, cut into squares
- 1 pack of bacon (1/2 lb)
- 2 large white onions, cubed
- 1/4 cup of olive oil
- 1 sprig of dill, chopped (or 1 teaspoon of dry dill)
- Mix the dill, and olive oil. Reserve.
- Boil carrots, adding a teaspoon of salt to the water.
- Two minutes later add the potatoes and boil until cooked throughout but firm.
- Remove from the water, add the peppers, onions and a pinch of pepper. Reserve.
- Cut the bacon into small (1/2") pieces.
- Heat a heavy-bottom pan (with lid). Add the bacon.
- Cook over medium heat, nearly covered, until the bacon has turned into golden crisps.
- Heat oven to 350 ºF (175 ºC).
- Remove from the pan and place on a paper towel to remove excess fat. Reserve.
- Mix the the potato mix with a cup of cheese, the olive oil and place in a baking pan.
- Bake for 25 minutes or until bubbly.
- Top with remaining cheese; bake 5 minutes more.
- Sprinkle with the bacon chips and serve hot.
If you are uncomfortable using this amount of oil, feel free to reduce it to half. The potatoes won't be as crispy, but the will be lighter.
This post was sponsored by Sargento. I received compensation to create this recipe but the post has not been revised nor altered by the sponsor. All the opinions are 100% mine.