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Bacon Potato Bake

Posted by on Oct. 29, 2009 at 5:24 PM
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 8 cups thinly sliced peeled red potatoes
2 TB all-purpose flour
2 eggs, lightly beaten
1 cup (8oz) sour cream
2 TB butter, melted, divided
1-1/2 tsp salt
1-1/2 cups (6oz) shredded Monterey Jack cheese
1/4 cup dry bread crumbs
8 bacon strips, cooked and crumbled
 
Directions:
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, 1 TB 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 of the cheese. Repeat layers. Toss
bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at
350 degrees for 1 hour or until a thermometer reads 160 degrees and potatoes are
tender. Sprinkle with bacon.

by on Oct. 29, 2009 at 5:24 PM
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