Potato And Bacon Casserole - cooking recipe

Ingredients

6 lb russet or baking potatoes, peeled, 1 1/2 lb chopped, 4 1/2 lb grated
2 None large onions, peeled and grated
3/4 lb smoked bacon, 1/4 lb diced, 1/2 lb left whole
6 None eggs, beaten
1 cup fresh chives, chopped
None None grated nutmeg
4 tbsp oil

Preparation

Preheat the oven to 400\u00b0F. Cook the chopped potatoes in boiling salted water for 20 mins. Drain and set aside.
Meanwhile, combine the grated potatoes, onion, diced bacon and eggs. Set aside a few chives for garnish and stir in the rest. Season with salt, black pepper and nutmeg to taste. Heat 2 tbsp oil in a frying pan and cook the potato mixture for 20 mins, stirring constantly. Remove from the heat and stir in the boiled potatoes.
Coat an ovenproof serving dish with the remaining oil. Line the bottom with the sliced bacon then add the potato mixture. Bake for 1 hour 30 mins, covering with foil after 1 hour if the top is browning too quickly. Sprinkle with chives.