Whip up this quick potato casserole for family delight

Casseroles have become my go-to when I'm short on time or inspiration. They're incredibly versatile; you can throw in different meats, any leftover veggies from the fridge, and a generous amount of cheese to make the dish irresistible. There's no need to overcomplicate things or spend hours in the kitchen to enjoy a delightful lunch.

This easy-to-make potato, cheese, and bacon casserole comes together in no time. It makes enough to last two days - simply reheat it in an oven-proof dish when you're ready to serve it again. This is a huge time-saver for me, keeping my family content and well-fed. Although it's not the lightest or healthiest option, indulging every now and then is perfectly okay.

Ingredients:

• 8 potatoes,
• 3 tablespoons of butter,
• 3 cloves of garlic,
• 1 cup of milk,
• 3.5 oz of mozzarella,
• 3.5 oz of smoked bacon,
• 3.5 oz of yellow cheese,
• salt and pepper to taste,
• a dash of dried oregano,
• a sprinkle of chives for garnish.

How to prepare:

1. Start by heating the butter in a pan, adding a little oil to prevent burning and preserve its flavor.
2. Peel and thinly slice the garlic, then sauté it in the butter over low heat until fragrant.
3. Pour in the milk and add the grated mozzarella, stirring until the cheeses are well melted.
4. Season the cheese mixture with salt, pepper, and dried oregano. Feel free to add a pinch of nutmeg or hot pepper to suit your taste.
5. Lightly grease a heat-resistant dish with butter or oil.
6. Peel, wash, and thinly slice the potatoes, then mix them into the cheese sauce.
7. Layer the potatoes in the dish, interspersed with bits of bacon and chives, and top each layer with the yellow cheese.
8. Cover the dish with a lid or aluminum foil and bake for 50 minutes at 356 degrees Fahrenheit.

Serve the casserole warm for a delightful melt of cheeses. It’s equally tasty when reheated. Bon appétit!