We love potato dishes, especially with cheese. And bacon always makes things better. Here is a really good recipe that includes all of our favorites. This is great served with pork chops, chicken or steak. It’s good and filling enough to be a stand alone dish.
6 bacon slices
1 tablespoon butter
5 cloves of garlic, minced
3 cups heavy cream
1/8 tsp. cayenne pepper
1 tsp. salt
1 tsp. freshly ground pepper
4 green onions, white and green parts, chopped
5-6 baking potatoes, washed but unpeeled
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar
Preheat oven to 300 degrees. Fry bacon until crisp. Remove from pan and drain bacon slices on a paper towel. When cool, crumble and set aside. Add the butter to the bacon grease and cook the garlic in this mixture for about 3 minutes until it is soft. Add the cream, cayenne, salt and pepper. Bring to a simmer. Remove from heat and stir in half of the green onions. Thinly slice the potatoes (I like to use a mandoline) Add the potatoes to the cream mixture and stir to coat the potatoes. In a greased 9×13 casserole dish, layer one-third of the potatoes, then sprinkle with one-third the bacon and cheeses, then another layer of potatoes, another third of bacon and cheeses and then a final layer of potatoes, bacon and cheeses. Pour any remaining cream mixture over the top. Bake uncovered for about 1 hour and 15 minutes. The casserole will be a little soupy but it thickens up as it sits. Allow it to rest for 15 minutes. Then sprinkle with remaining green onion, cut into squares and serve.