Caraway-Bacon-Onion Potatoes

Sunset Magazine, November 2006 edition. This is my take on their Caraway-Bacon Potatoes.

• Ready In: 1 hr 35 mins
• Serves: 8-10

Ingredients

• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 4  lbs russet potatoes or 4  lbs yukon gold potatoes, peeled and thinly sliced
• 1  large onion, sliced thin and separated
• 1  lb bacon, cooked, crispy & chopped
• 3⁄4 cup  grated parmesan cheese
• 3⁄4 cup  grated asiago cheese
• 1  tablespoon caraway seed
• 3  tablespoons butter
•  paprika, for sprinkling to garnish (not the hot kind)

Directions

1. Preheat oven to 350°F
2. In a bowl, stir together salt and pepper.
3. In another bowl, mix the 2 cheeses together.
4. Arrange one-third of potato & onion slices in bottom of a buttered 9- by 13-in. baking dish.
5. Sprinkle with 1/4 teaspoons salt and pepper mixture.
6. Top with half the bacon, 1/2 cup cheese, and 1 teaspoons caraway seeds.
7. Repeat layering.
8. Arrange remaining third of potato & onion slices on top.
9. Sprinkle with remaining 1/4 teaspoons salt and pepper mixture, 1/2 cup cheese, and 1 teaspoons caraway seeds.
10. Dot with butter, cover with foil, and bake 30 minutes.
11. Remove foil and bake until golden brown on top and cooked through, about 40 minutes.
12. Before serving sprinkle with paprika.
13. These are great with a roast and some kind of roasted vegetable; such as asparagus, green beans or perhaps cauliflower.