I can't accept how rapidly July has gone. Pause… I can't accept how rapidly this mid year has passed by! Before you know it, fall will be here.
I am not a tremendous aficionado of fall other than having pumpkin and caramel in pretty much everything. Those are the main two that I genuinely anticipate in fall. From that point onward, I anticipate the spring when the blooms begin to bloom and the temperatures begin rising.
How about we return to the subject of this astonishing stacked potato dish, will we? I know all of you will simply adore this since it didn't keep going long in our home – gone in a few days.
I had some of it also and let me let you know, I will make this once more. It's an incredible side dish or it truly could be had for breakfast also. It's stacked with potato cuts, cheddar, bacon pieces and a wonderful custard (eggs and milk).
- 6 russet potatoes, sliced into ¼" slices
- salt and pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey cheese
- 8 slices bacon, cooked and crumbled
- 2 cups milk
- 2 large eggs
- fresh or dried parsley, to garnish (optional)
Instructions
- 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 half of the mixture over top of the potatoes.
- Remove the steps above for the second 9-inch pie pan.
- Sprinkle the parsley on top (optional).
- Cover with foil and bake for 90 minutes, or until the custard, eggs and milk, are cooked and set. Allow the dish to rest for 15-20 minutes before serving.
Read more our recipe Pulled Pork Nachos #healthyfood #dietketo #breakfast #food
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