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Bacon Potato Bake

 Bacon Potato Bake
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
12 ServingsPrep: 30 min. Bake: 1 hour

Ingredients

  • 8 cups thinly sliced peeled red potatoes
  • 2 tablespoons 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

  • 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, 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.
  • 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.
Nutritional Facts: 3/4 cup equals 460 calories,

2 of 2

Bacon Potato Bake (continued)

Nutritional Facts: 25 g fat (14 g saturated fat), 142 mg cholesterol, 1,045 mg sodium, 39 g carbohydrate, 4 g fiber, 18 g protein.