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Bacon-Topped Three Cheese Potatoes

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 pound Russet potatoes, peeled and cut into 1-inch pieces
  • 6 ounce medium Cheddar cheese
  • 3 ounce Monterey jack cheese
  • 3 ounce 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 slice bacon, cooked crisp and chopped
  • 5 scallions, chopped

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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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