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Bacon Potato Bake

Total Time

Prep: 30 min. Bake: 1 hour

Makes

12 servings

This cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. —Helen Haro, Yucaipa, California
Bacon Potato Bake Recipe photo by Taste of Home

Ingredients

  • 8 cups thinly sliced peeled red potatoes
  • 2 tablespoons all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup sour cream
  • 2 tablespoons butter, melted, divided
  • 1-1/2 teaspoons salt
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1/4 cup dry bread crumbs
  • 8 bacon strips, cooked and crumbled

Directions

  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes.
  2. In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers.
  3. Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.

Nutrition Facts

3/4 cup: 460 calories, 25g fat (14g saturated fat), 142mg cholesterol, 1045mg sodium, 39g carbohydrate (4g sugars, 4g fiber), 18g protein.

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