4poundsRusset potatoespeeled and cut into 1-inch pieces
6ouncesmedium Cheddar cheese
3ouncesMonterey Jack cheese
3ouncesSmoked Mozzarella cheese
1/2cupheavy whipping cream
1/8teaspoonfreshly ground black pepper
4slicesbaconcooked crisp and chopped
2tbspchives or scallionschopped
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.
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.
This recipe for Bacon Topped Three Cheese Potatoes was printed from AmandasCookin.com - https://amandascookin.com/bacon-topped-three-cheese-potatoes/ and can only be printed for education or personal use.