Ingredients Jump to Instructions ↓

  1. 8 cups thinly sliced peeled red potatoes

  2. 2 tablespoons all-purpose flour

  3. 2 eggs, lightly beaten

  4. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  5. 2 tablespoons butter, melted, divided

  6. 1-1/2 teaspoons salt

  7. 1-1/2 cups (6 ounces) shredded Monterey Jack cheese

  8. 1/4 cup dry bread crumbs

  9. 8 bacon strips, cooked and crumbled

Instructions Jump to Ingredients ↑

  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. 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 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° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon. Yield: 12 servings.


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