Potato, Cheese and Onion Casserole

By ebdonahue

Ingredients

• 1 medium onion, halved and sliced thin
• 1/4 cup fully cooked real bacon pieces (Hormel Black Label)
• 6 garlic toes, minced
• 1 jalapeno, minced
• 1 cup grated mild cheddar cheese
• 1/3 cup grated Colby Monterey jack cheese
• 1/4 cup grated Parmesan cheese
• 2 pounds yellow potatoes, peeled and thinly sliced
• salt to taste
• 1/2 cup heavy cream

Details

Servings 6
Adapted from dricksramblingcafe.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 2 1/2-quart casserole with oil or cooking spray.

In a small bowl combine the bacon, garlic and jalapeno; put aside. In a medium bowl, combine the three cheeses; put aside.

Scatter 1/3 of the onions in the bottom of the casserole. Arrange half of the potatoes on top of the onions overlapping the slices. Lightly season with salt to taste. Sprinkle with 1/2 of the bacon mixture and top with 1/2 of the cheese mixture. Repeat layers with remaining onions, potatoes and bacon mixture. Pour the cream evenly over the top. Sprinkle with remaining cheese mixture. Cover with foil and bake for 1 hour.

Remove foil and continue baking for 30 minutes or until cheese turns golden. Remove and tent with the foil for about 5 minutes before serving.