Slice the potato into thick pieces, julienne the onion, and cut the bacon into bite-sized pieces. Optionally, add colorful vegetables like broccoli.

Blanch the potato in hot water. If using broccoli, blanch it together with the potato.

Heat a pan with oil or butter, then sauté the onion and bacon.

Add the blanched potato to the pan once the onion turns translucent. Pour in 150ml of cream soup and simmer until thickened. Adjust seasoning with salt and pepper.

Transfer the sautéed mixture to an oven-safe dish, sprinkle mozzarella cheese on top, and heat until the cheese melts. If no oven is available, use a microwave.