Learn how to make this delicious dish, "Baked Cassava Gratin with Bacon." Easy, practical, and delicious. Perfect for a Sunday lunch. Surprise your guests with family and friends. Check out the recipe!

Baked cassava gratin with bacon

Ingredients

• 1 kg of cooked cassava in pieces
• Salt and grated nutmeg to taste
• 3 tablespoons of margarine
• 1 grated onion
• 2 tablespoons of wheat flour
• 3 cups (tea) of milk
• 50g grated parmesan cheese
• 2 cups (tea) of grated mozzarella cheese
• 1 cup (tea) of chopped fried bacon

Preparation method

1. Place the cassava in a medium baking dish and set aside.
2. In a pan, over medium heat, melt the margarine and fry the onion until golden.
3. Sprinkle with flour and fry for 1 minute, stirring.
4. Gradually pour in the milk, stirring until thickened.
5. Season with salt and nutmeg, remove from heat and mix with Parmesan cheese.
6. Spread over the cassava, sprinkle with mozzarella and bake in a preheated oven at medium heat for 20 minutes or until golden brown.
7. Remove, sprinkle with bacon and serve immediately.

And to accompany this delicious recipe for Baked Cassava Gratin with Bacon, a delicious and perfect Lemon Pie dessert, everyone will love it…

Lemon pie

Ingredients  

• 1 packet of crushed cornstarch biscuits (200g)
• 2 tablespoons of butter
• 1 tablespoon lemon zest
• 1 egg white
• Lemon zest and lemon slices for garnish

Filling

1. 1 can of condensed milk
2. 1/2 cup (tea) of lemon juice
3. 1 box of cream (200g)
4. 1 packet of unflavored powdered gelatin

Preparation method

1. In a bowl, mix the biscuits, butter, lemon zest and egg white until a moist crumb forms.
2. Line the bottom of a 24cm diameter springform pan with the dough and bake in a preheated oven at medium heat for 8 minutes.
3. Remove and let cool. For the filling, blend the condensed milk, lemon juice, cream, and gelatin prepared according to package directions for 1 minute.
4. Pour over the pie crust and refrigerate for 4 hours.
5. Remove, unmold and decorate with lemon zest and slices to serve.

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