Bacon and Red Potato Bake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is an easy and satisfying casserole we really love when the weather turns cooler, which it has. I like to add about a cup of diced sweet onions, but you be the judge. Ingredients:
8 cups thinly sliced and peeled red potatoes (or not) |
2 tablespoons all-purpose flour |
1 cup sauteed sweet onion (optional) |
2 eggs, lightly beaten |
1 cup sour cream |
1 tablespoon butter, divided |
1 1/2 teaspoons salt |
1 1/2 cups shredded monterey jack cheese |
1/4 cup dry breadcrumbs |
8 bacon, strips cooked and crumbled |
1/2 teaspoon ground mustard |
1/8 teaspoon black pepper |
Directions:
1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender; Drain; cool for 10 minutes.
2. In a small bowl, combine the flour, eggs, sour cream, one tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 2-qt. baking dish; top with half the cheese. Repeat layers.
3. Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered at 350 degrees F for 1 hour or until a thermometer reads 160 degrees and potatoes are tender. Sprinkle with bacon.
4. For a little more bite, you can substitute Pepper Jack cheese for the Monterey Jack.
5. I've included cooking time for my elevation; for lower elevation it should take ~1 hour.
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