Bacon Topped Three Cheese Potatoes
Servings: 8
Calories: 456cal
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
- ½ cup heavy whipping cream
- 1 teaspoon salt
- 1 teaspoon dry mustard
- ⅛ teaspoon paprika
- ⅛ teaspoon freshly ground black pepper
- 4 slices bacon cooked crisp and chopped
- 2 tbsp chives or scallions chopped
Instructions
- Preheat oven to 350 F. Spray the bottom and halfway up the sides of a 2 quart casserole or a 9x9 baking dish. Place dish on a baking sheet and set aside.
- Parboil potatoes in a saucepan over high heat for about 6-8 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.
- 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.
- Bake uncovered in preheated oven for 35-40 minutes, or until lightly browned.
- Remove from oven, sprinkle with bacon and scallions. Serve.
Notes
- Try your favorite combination of cheeses to fit your family's tastes.
- Partially boiling the potatoes gives your recipe a head-start. You want them partly cooked and still firm. They will finish cooking in the oven.
- While we've used Russets, any type of potato will work for this recipe.
Nutrition
Serving: 1portion | Calories: 456cal | Carbohydrates: 44g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 651mg | Potassium: 1077mg | Fiber: 3g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 14mg | Calcium: 365mg | Iron: 2mg
