Bacon and Red Potato Bake Recipe

Name: Bacon and Red Potato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups thinly sliced and peeled red potatoes (or not); 2 tablespoons all-purpose flour; 1 cup sauteed sweet onion (optional); 2 eggs, lightly beaten; 1 cup sour cream; 1 tablespoon butter, divided; 1 ½ teaspoons salt; 1 ½ cups shredded monterey jack cheese; ¼ cup dry breadcrumbs; 8 bacon, strips cooked and crumbled; ½ teaspoon ground mustard; ⅛ teaspoon black pepper

Servings: persons

8 cups thinly sliced and peeled red potatoes (or not)
2 tablespoons all-purpose flour
1 cup sauteed sweet onion (optional)
2 eggs, lightly beaten
1 cup sour cream
1 tablespoon butter, divided
1 ½ teaspoons salt
1 ½ cups shredded monterey jack cheese
¼ cup dry breadcrumbs
8 bacon, strips cooked and crumbled
½ teaspoon ground mustard
⅛ teaspoon black pepper

1
Place potatoes in a Dutch oven; cover with water.
2
Bring to a boil.
3
Reduce heat; cover and simmer for 10-15 minutes or until tender; Drain; cool for 10 minutes.
4
In a small bowl, combine the flour, eggs, sour cream, one tablespoon butter and salt.
5
Spoon over potatoes and toss to coat.
6
Place half of the potato mixture in a greased 2-qt.
7
baking dish; top with half the cheese.
8
Repeat layers.
9
Toss bread crumbs with remaining butter; sprinkle over the top.
10
Bake, uncovered at 350 degrees F for 1 hour or until a thermometer reads 160 degrees and potatoes are tender.
11
Sprinkle with bacon.
12
For a little more bite, you can substitute Pepper Jack cheese for the Monterey Jack.
13
I've included cooking time for my elevation; for lower elevation it should take ~1 hour.

1908

kcal

Calories

118

Fat

103

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 cups thinly sliced and peeled red potatoes (or not), 2 tablespoons all-purpose flour, 1 cup sauteed sweet onion (optional), 2 eggs, lightly beaten, and more.

Yes, Bacon and Red Potato Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon and Red Potato Bake

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