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Thursday, August 27, 2015

Kugeli Comfort Potato Dish

Ingredients

  • Servings: 12
  • 1 teaspoon butter
  • 2 large onions, chopped
  • 1 cup sliced baby portobello mushrooms
  • 1/2 (12 ounce) package bacon
  • 1 (12 fluid ounce) can evaporated milk
  • 6 eggs
  • 5 pounds idaho potatoes, shredded
  • 1 cup chopped sun-dried tomatoes
  • salt and ground black pepper to taste
  • 2 cups shredded cheddar cheese, divided
  • 1/4 cup sour cream, or to taste

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 20 mins

    Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). butter a 9x13-inch casserole dish.
  • heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
  • place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. crumble bacon.
  • beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. pour potato mixture, including all the liquid, into the prepared casserole dish. sprinkle bacon and 1 1/2 cup cheddar cheese over potato mixture.
  • bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. sprinkle remaining 1/2 cup cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. serve with sour cream.

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