Heat the oil over a medium oven proof pan then add the bacon and fry for 3-5 minutes or until golden brown and crispy on the edges. Remove the bacon and set aside.

Using the same pan, layer the potatoes firsts then add a layer of onions and a layer of carrots. Add a layer of bacon and season with salt and pepper. (Seasoning is optional as the stock will give it some seasoning).

Repeat the process in step 2, finishing off with a top layer of potatoes and seasoning with salt and pepper.

Pour the stock over the potatoes and bring to boil. Then cover with lid and reduce to a simmer for 30-35 minutes or until potatoes and carrots are soft and fully cooked through.

Preheat grill, remove the lid and sprinkle the cheese over the top. Grill until cheese has melted and the top is slightly golden brown, about 5 minutes.

Serve on its own with salad, crusty bread or as a side dish.