Danny and I made these potatoes as a side for our Roasted Chicken we made last week. They are so good. Layers of potato with bacon and cheese make a great side dish. Here is how we did it.
Recipe
3 lbs potatoes (russet, yukon gold, use your favorite)
3 cups half & half
1 cup milk
1 large onion (thinly sliced)
1 tsp butter
fresh thyme ( 2 to 3 tsp)
3 to 4 strips bacon (lightly browned)
3 cups pepper jack cheese
Preheat oven to 375. First, clean and peel all potatoes, then cut into 1/4 inch size slices. Place in water and set aside. In a saute pan, brown bacon, remove and then add in thinly sliced onions. In a medium sauce pan over medium heat, warm milk, half & half and fresh thyme. Add in onions. Season with salt & pepper. Heat milk mixture until bubbles form on the outer part of the pan. Do not boil. Lightly butter a large pan (2 quart or 9 x 13). Start layering potatoes in the pan. Potatoes, bacon, cheese, potatoes, bacon cheese. Then pour in half of the hot milk and top with more potatoes, bacon and cheese. Top with remaining milk, potatoes, cheese & bacon. Place on baking sheet & into the oven for 45 minutes or until its bubbly all over. Serve hot and enjoy.
Recipe
3 lbs potatoes (russet, yukon gold, use your favorite)
3 cups half & half
1 cup milk
1 large onion (thinly sliced)
1 tsp butter
fresh thyme ( 2 to 3 tsp)
3 to 4 strips bacon (lightly browned)
3 cups pepper jack cheese
(Right out of the oven)
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