Prep 20 mins
Cook 1 hr 30 mins
This is an easy and satisfying casserole we really love when the weather turns cooler, which it has. I like to add about a cup of diced sweet onions, but you be the judge.
- 8 cups thinly sliced and peeled red potatoes (or not)
- 2 tablespoons all-purpose flour
- 1 cup sauteed sweet onion (optional)
- 2 eggs, lightly beaten
- 1 cup sour cream
- 1 tablespoon butter, divided
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups shredded monterey jack cheese
- 1⁄4 cup dry breadcrumbs
- 8 bacon, strips cooked and crumbled
- 1⁄2 teaspoon ground mustard
- 1⁄8 teaspoon black pepper
- Place potatoes in a Dutch oven; cover with water. 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 the flour, eggs, sour cream, one 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 the cheese. Repeat layers.
- Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered at 350 degrees F for 1 hour or until a thermometer reads 160 degrees and potatoes are tender. Sprinkle with bacon.
- For a little more bite, you can substitute Pepper Jack cheese for the Monterey Jack.
- I've included cooking time for my elevation; for lower elevation it should take ~1 hour.
It was good choice... hearty for a fall dinner! While it didn't blow me away, it was tasty enough that I snuck a few more bites before cleaning up :-) I added the onions as suggested and layered the bacon with the potatoes and cheese (instead of putting it on top only). Four stars!