Bacon and Red Potato Bake

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.

• Ready In: 1 hr 50 mins
• Serves: 12
• Yields: 1 2 qt. casserole

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. For a little more bite, you can substitute Pepper Jack cheese for the Monterey Jack.
5. I've included cooking time for my elevation; for lower elevation it should take ~1 hour.