Recent Recipes

Bacon Potato Bake


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I made this "casserole" as a side dish to accompany a grilled flank steak dinner and it was definitely a winner. The kids cleaned their plates, Joe was full of compliments and the leftovers didn't last long. A little time consuming but worth it in the end. The flavors were fantastic.

Bacon-Potato Bake

8 cups thinly sliced peeled red potatoes

2 tablespoons all-purpose flour

2 eggs, lightly beaten

1 cup (8 oz) sour cream

2 tablespoons butter, melted, divided

1 1/2 teaspoons salt

1 1/2 cups shredded Monterey Jack cheese

1/4 cup dry bread crumbs

8 bacon strips, cooked and crumbled

Place potatoes in a Dutch oven; cover with water and 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 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 and half of the bacon crumbles. Repeat layers.

Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350 degrees for 1 hour.


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