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Loaded Baked Potato Casserole
Ingredients:
- russet potatoes, peeled, sliced into 1/4-inch thick rounds - 6
- garlic cloves, minced - 2
- shredded cheddar cheese - 1 cup
- shredded Monterrey jack cheese - 1 cup
- bacon, cooked to desired crispiness and crumbled - 8 slices
- milk - 2 cups
- eggs - 2
- salt and fresh ground pepper - to desired taste
- chopped fresh parsley - 2 T
Instructions:
Coat a 13 x 9 inch baking dish with butter. Place half of the potatoes in the pan, season with salt and pepper. Sprinkle garlic, cheese and bacon over potatoes. Place remaining potatoes in pan.
In a bowl whisk together milk, eggs, salt and pepper, pour mixture over potatoes, sprinkle parsley over top.
Cover, bake in a preheated oven for 75 - 90 minutes, until custard is cooked and set. Remove foil and cook 10 - 15 minutes, until top is browned. Let set 20 minutes before serving.
