[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Loaded Potato Casserole[/title][fusion_text]Week of November 2nd-6th 2015
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6 russet potatoes, sliced into ¼” slices
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salt and pepper
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1 cup shredded cheddar cheese
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1 cup shreddedmonterey cheese
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8 slices bacon, cooked and crumbled
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2 cups milk
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2 large eggs
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fresh or dried parsley, to garnish (optional)
Preheat oven to 375 degrees. Butter two 9-inch pie pans. 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 the mixture over top of the potatoes. Sprinkle the parsley on top (optional).
Cover with foil and bake for 90 minutes. Allow the dish to rest for 15-20 minutes before serving.
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