Thread: Potatoes
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Old November 19, 2006   #21
remy
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Join Date: Feb 2006
Location: Z6 WNY
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Default Potato Cheese and Bacon Casserole

Hi,
When I make this, it always disappears and I always get asked for the recipe.

Potato Cheese and Bacon Casserole

4-5 lbs. Russet Potatoes peeled, cut into bit size cubes(You can do this the day before and put in a large bowl with water to just cover, and refridgerate overnight. Then the next day, drain, and let come to room temperature.)
8 slices of bacon(give or take, thin use more,don't have to be exact)cooked crisp and coarsely chopped, reserve some oil
1 large sweet onion chopped or a few small cooking onions
Green/Red pepper chopped to match onion amount(don't have to exact)
1 8oz. pkg. Jalapeno Monteray Jack Cheese shredded
1 8oz. pkg. Cheddar Cheese shredded
Butter
Salt
White Pepper(if you have it)

Preheat oven to 350. Butter the large size pyrex(4.8qt size) baking dish. Use a couple small pans if you don't own the big one. You don't want potatoes to be piled too high or they won't cook properly.
Saute onion and pepper in oil saved from bacon cook just until starting to brown.
In a large bowl mix potato, bacon, and onion and pepper mix together, add a touch of salt and white pepper.
Put mix into pyrex, cover with cheeses. Dot with a little butter. Cover with tin foil.
Bake for 1 hour or until tender.
You can serve as is, or remove tin foil and throw under broiler for a min or two to brown.

Remy
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