Lunch: Bacon Potato Bake Recipe

Ingredients

8 cups thinly sliced peeled red potatoes
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 cup (8 ounces) sour cream
2 tablespoons butter, melted, divided
1-1/2 teaspoons salt
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1/4 cup dry bread crumbs
8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Instructions

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes.
In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers.
Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350 ° for 1 hour or until a thermometer reads 160 ° and potatoes are tender. Sprinkle with bacon.

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