Taste of Home
Bacon Potato Bake
TOTAL TIME: Prep: 30 min. Bake: 1 hour
YIELD: 12 servings.
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
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8 cups thinly sliced peeled red potatoes
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2 tablespoons all-purpose flour
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2 large eggs, lightly beaten
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1 cup sour cream
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2 tablespoons butter, melted, divided
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1-1/2 teaspoons salt
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1-1/2 cups shredded Monterey Jack cheese
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1/4 cup dry bread crumbs
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8 bacon strips, cooked and crumbled
Directions
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1.
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes.
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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 13x9-in. baking dish; top with half of the cheese. Repeat layers.
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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.
Nutrition Facts
3/4 cup: 460 calories, 25g fat (14g saturated fat), 142mg cholesterol, 1045mg sodium, 39g carbohydrate (4g sugars, 4g fiber), 18g protein.
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