Bacon-Topped Three Cheese Potatoes
These Bacon-Topped Three Cheese Potatoes have it all. The potatoes are smothered with three different types of cheese, bacon, and the right seasonings. It's such a lovely, lovely side dish. Bring it along to a potluck; you won't have any leftovers to take home because everyone will be dying to have a bite (or two, or three) of this cheesy potato casserole.
Ingredients
- 4 pounds Russet potatoes, peeled and cut into 1-inch pieces
- 6 ounces medium Cheddar cheese
- 3 ounces Monterey jack cheese
- 3 ounces smoked mozzarella cheese
- 1 cup milk
- 1/2 cup heavy whipping cream
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/8 teaspoon paprika
- 1/8 teaspoon freshly ground black pepper
- 4 slices bacon, cooked crisp and chopped
- 5 scallions, chopped
Instructions
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Preheat oven to 350 degrees F. Spray the bottom and halfway up the sides of a 2 quart casserole or a 9 x 9 inch baking dish. Place dish on a baking sheet and set aside.
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Parboil potatoes in a saucepan over high heat for about 6 to 8 minutes. Potatoes will still hold their shape and only be partially cooked. Drain and rinse in cold water. Drain well after rinse then place potatoes into the casserole dish.
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Whisk together milk, heavy cream, salt, dry mustard, paprika and pepper. In a saucepan over medium-high heat, bring milk mixture to a gentle boil. Reduce heat to low and add the shredded cheeses. Stir gently and frequently until cheese is melted. Pour melted cheese mixture over the potatoes in the casserole dish.
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Bake uncovered in preheated oven for 35 to 40 minutes, or until lightly browned. Remove from oven, sprinkle with bacon and scallions. Serve.
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