Sheepherder's Potatoes Recipe

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Thyme adds a nice flavor surprise to this hearty casserole. Serve it as a side dish at dinner—or as the main course at breakfast or brunch.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 5 to 6 medium potatoes (about 2 pounds), cooked, peeled and sliced
  • 12 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 large onion, chopped
  • 6 eggs
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon dried thyme
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 cup: 214 calories, 11g fat (5g saturated fat), 176mg cholesterol, 544mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 11g protein.


  1. In a greased 13-in. x 9-in. baking dish, layer potatoes, bacon and onion. In a bowl, beat eggs, milk, salt, pepper, parsley and thyme. Pour over potato mixture.
  2. Bake at 350° for 15 minutes or until eggs are almost set. Sprinkle with cheese; bake at additional 5 minutes or until cheese melts and eggs are set. Yield: 6-8 servings.
Originally published as Sheepherder's Potatoes in Bountiful Harvest Cookbook 1994, p40

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[email protected] User ID: 1677541 73946
Reviewed Dec. 11, 2012

"I have made this several times. quick and easy! My daughter's favorite."

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