 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. Helen Haro, Yucaipa, California Ingredients:
8 cups thinly sliced peeled red potatoes |
2 tablespoons king arthur unbleached all-purpose flour |
2 eggs, lightly beaten |
1 cup (8 ounces) sour cream |
2 tablespoons butter, melted, divided |
1-1/2 teaspoons salt |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1/4 cup dry bread crumbs |
8 bacon strips, cooked and crumbled |
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, 1 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 of the cheese. Repeat layers.
3. Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon. Yield: 12 servings.
|
|