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Loaded Baked Potato Casserole Recipe

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This recipe for Loaded Baked Potato Casserole, by , is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Petty

Category:
Category:

Ingredients:  
Ingredients:  
butter for dish
6 russet potatoes, peeled and sliced into 1/4-inch thick rounds
salt and fresh ground pepper, to taste
2 garlic cloves, minced
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
8 slices bacon, cooked to desired crispiness and crumbled
2 cups milk
1 large egg
salt and fresh ground pepper, to taste
2 tablespoons chopped fresh parsley

Directions:
Directions:
Preheat oven to 375 degrees.
Rub a 13x9 baking dish with butter.
Layer half of the potato slices in dish, overlapping slightly.
Season with salt and pepper.
Sprinkle minced garlic over potatoes.
Next, sprinkle shredded cheeses and bacon.
Layer the rest of the potato slices on top, overlapping slightly.
In a separate mixing bowl, whisk together milk, eggs, salt and pepper.
Pour the milk mixture over potatoes.
Add parsley over potatoes.
Bake for 75 to 90 minutes, or until custard is cooked and set.
Let rest 20 minutes before cutting and serving.

Number Of Servings:
Number Of Servings:
Serves 4-6

 

 

 

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