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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Loaded Baked Potato Casserole Recipe

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This recipe for Loaded Baked Potato Casserole is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 russet potatoes, sliced into 1/4" slices
salt and pepper
1 cup shredded cheddar cheese
1 cup shredded monterey cheese
8 slices bacon, cooked and crumbled
2 cups milk
2 large eggs
fresh or dried parsley, to garnish (optional)
Directions:
Directions:
Preheat oven to 375 degrees. Butter a 9x13- inch baking dish. Set aside. Layer half of the potato slices in the dish, overlapping slightly. Season with salt and pepper. Sprinkle the cheeses on top of the potatoes and add the crumbled bacon pieces. Add the other half of the potato slices on top of the cheese. In a small bowl, mix together the milk and eggs. Pour over top of the potatoes. Sprinkle the parsley on top (optional). Cover with foil and bake for 90 minutes, or until the custard, eggs and milk, are cooked and set. Allow the dish to rest for 15-20 minutes before serving. Serves 4-6.
Personal Notes:
Personal Notes:
This recipe can easily b cut in half for two people.

 

 

 

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