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 flour2 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.
