Preheat the oven to 160°C, 140°C fan, Gas Mark 3.
Place red onion, peppers and chilli on baking tray, drizzle with olive oil and roast for 10-15 minutes until skins start to blacken. Remove from oven, leave to cool slightly, remove skins and chop. Set aside.
In separate small saucepan add milk and Knorr Chicken Stock Pot. Heat gently to dissolve the stock pot, stir well and remove from heat once stock is melted. Set aside.
Grate the blanched potatoes into a large bowl, add the Flora Buttery and mix well. Pour in the milk and stock mixture. Add the chopped onions, peppers and chillies. Add half of the grated cheese and mix through well.
Place the mixture in a medium sized casserole dish and cover with remaining grated cheese. Place in oven and cook for 15-20 minutes until the potato is cooked through and the cheese is starting to brown.
Heat a non-stick pan, add the bacon and cook for 5 minutes until cooked. Sprinkle the cooked bacon over the top of the casserole to serve.
Knorr Aromat Seasoning is a finely balanced blend of herbs and spices, carefully selected to bring out the best in your cooking. It's incredibly versatile - you can use it just like salt and pepper, either whilst cooking or at the table as a condiment. For seasoning with a difference, try mixing with finely chopped rosemary, thyme leaves, sea salt and a splash of olive oil.
Full of many, many good things including tasty pasta our traditional Minestrone is a feast of flavour and a real mealtime favourite. From pack to bowl in just a few minutes you're sure to polish this off with truly authentic Italian gusto.
Knorr Reduced Salt Vegetable Stock Granules give you a fantastic Knorr flavour with 25% less salt*. They're perfect for adding that little extra �something' to soups, casseroles and even stir-fries. Try sprinkling them into eggs when making a Spanish omelette for an extra boost of flavour.