Bacon and Red Potato Bake
"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."
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Yields:
-
1 2 qt. casserole
- Serves:
- 12
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
- 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.
- 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.
- 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.
- For a little more bite, you can substitute Pepper Jack cheese for the Monterey Jack.
- I've included cooking time for my elevation; for lower elevation it should take ~1 hour.
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Reviews
-
It was good choice... hearty for a fall dinner! While it didn't blow me away, it was tasty enough that I snuck a few more bites before cleaning up :-) I added the onions as suggested and layered the bacon with the potatoes and cheese (instead of putting it on top only). Four stars!
RECIPE SUBMITTED BY
Judikins
Tucson, Arizona
I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.
