Very simple to make and ingredients right on hand.
- 1-1/2 pounds red potatoes (about 6 medium)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound sliced bacon
- 16 ounces sour cream
- 2 cups (8 ounces) shredded monterey jack cheese
- 2 cups (8 ounces) shredded cheddar cheese
- 2 green onions, sliced
I do not peel these potatoes because they look so pretty in the casserole. Go ahead and slice and dice the potatoes up into small pieces.
Put them on to boil. Boil them until they are “fork tender”. The smaller the pieces the less time to boil.
While the potatoes are getting boiled up, heat up a skillet to cook your bacon.
I like to cut my bacon (with kitchen scissors) before throwing it into a pan. Just saves me some time.
Cook the bacon until done and then drain on papertowels until ready to use.
Recipe calls for green onions. I had chives on hand and prefer the more mild onion flavor since my husband does not like onions. Dice up the green onions (or chives).
Shred your cheeses.
Once potatoes are fully cooked, drain them.
In a 9×13 casserole dish, grease the bottom with butter.
Place 1/2 the potatoes in the dish.
Sprinkle with salt and pepper.
Cover with 1/2 the cooked bacon.
Cover that with 1/2 the sour cream.
Top that with 1/2 the shredded cheeses. Repeat the layers with the rest of the ingredients ending with the green onions on top. (If you like, leave the green onions off here and sprinkle them over the finished dish just before serving.)
Bake, uncovered, in a preheated 350 degree oven for 20-25 minutes or until the cheeses are melted.