Loaded Potato, Bacon and Cheese Casserole
Description
This dish makes a fantastic breakfast, side dish or perhaps even can be the main dish for dinner. It’s loaded with potato rounds, 2 different cheeses, crumbled bacon, eggs and milk. Top it with a dollop of sour cream and parsley or more green onions.
Ingredients
8 slices bacon, cooked and crumbled
6 russet potatoes
salt, to taste
freshly ground black pepper, to taste
1 c. shredded Cheddar cheese
1 c. shredded Monterey cheese
4 green onions, sliced
2 c. milk
2 large eggs
chopped green onions or parsley, for garnish, if desired
Directions
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Preheat oven to 375 degrees. Butter two 9 inch pie pans or a 9 x 13 inch baking dish; set aside.
Fry bacon until crisp; remove to paper towels to drain; crumble; set aside.
Scrub potatoes; slice into 1/4 inch rounds.
Layer half of the potato slices in the pan/dish, overlapping slightly. Season with salt and pepper, to taste. Sprinkle both cheeses on top of the potatoes; add in green onions and crumbled bacon. Add the remaining potato slices on top of the cheese.
In a small bowl, mix together the milk and eggs; pour half of the mixture over top of the potatoes.
(Repeat above steps if using second 9 inch pie pan.)
Sprinkle the parsley on top, if using.
Cover with foil; bake 90 minutes, or until the custard, eggs and milk are cooked and set.
Let dish rest for 15-20 minutes before serving.
8 servings.