Bacon and Red Potato Bake

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 12 teaspoons salt
• 1 12 cups shredded monterey jack cheese
• 14 cup dry breadcrumbs
• 8 bacon
• strips cooked and crumbled
• 12 teaspoon ground mustard
• 18 teaspoon black pepper

Instructions

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.