This isn't really a casserole, nor is it roasted potatoes, exactly. It's sort of a cross between the two. I used dried Champignons that had been soaked in water, but use whatever type of mushroom you prefer. Swiss or gruyere may be substituted for the Jarlsberg.
You can adjust the cooking time as you like it. You may prefer yours less cooked. We like well-done chicken--no bird-flavored jello here!
Note, If you get the bacon crispy enough, you will have no worries about it getting soggy. Use a hoppy beer, like a pale ale or an IPA, or for something completely different, use a porter.
If you are finishing this dish in the oven, basting helps a lot.
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