Cheesy Potato-Carrot Bake

Ingredients

• 3 cups thinly sliced potatoes
• 1 cup shredded carrot
• 1/4 cup sliced green onion
• 1 tablespoon margarine or butter
• 1/4 teaspoon caraway seed
• 2 slices crumbled, crisp-cooked bacon
• 1/2 cup shredded Monterey Jack cheese (4 ounces)

Instructions

1. In a 1 1/2-quart casserole layer potatoes, carrot and green onion. If desired, sprinkle with salt and pepper. Dot with margarine. Sprinkle with caraway seed. Bake, covered, in a 350° oven about 45 minutes or till potatoes are tender. Sprinkle with bacon and cheese. Bake, uncovered, 2 to 3 minutes more or till cheese melts.
2. Grill directions: Fold an 18x36-inch piece of heavy foil in half to make an 18-inch square. In center of foil layer potatoes, carrot, and green onion. If desired, sprinkle with salt and pepper. Dot with margarine. Sprinkle with caraway seed. Bring up opposite edges of foil; seal tightly with a double fold, leaving a little space for steam to build. Fold in remaining sides to seal. Grill in a covered or uncovered grill directly over medium-hot coals about 20 minutes or till tender, turning several times. Carefully open package. Sprinkle with bacon and cheese; close package. Grill for 1 to 2 minutes more or till cheese melts.