Follow the grill directions below, when you're serving this dish with grilled meat, poultry or fish.

3 c. thinly sliced potatoes
1 c. shredded carrot
1/4 c. sliced green onion
1 tbsp. butter
1/4 tsp. caraway seed
2 slices crumbled, crisp-cooked bacon
1/2 c. shredded Monterey Jack cheese (4 oz.)

In a 1 1/2 quart casserole layer potatoes, carrot and green onion. If desired, sprinkle with salt and pepper. Dot with butter. Sprinkle with caraway seed. Bake, covered, in a 350 degree oven about 45 minutes or until potatoes are tender. Sprinkle with bacon and cheese. Bake, uncovered, 2 to 3 minutes more or until cheese melts. Serves 4.

GRILL DIRECTIONS: Fold an 18 x 36 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 butter. 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 until tender, turning several times. Carefully open package. Sprinkle with bacon and cheese; close package. Grill for 1 to 2 minutes more or until cheese melts.