Breakfast Potato-and-Bacon Casserole
- 12 ounces sliced bacon
- 4 tablespoons unsalted butter (1/2 stick), plus more as needed
- 1 medium red bell pepper, small dice (about 1 cup)
- 1/2 medium yellow onion, small dice (about 1 cup)
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 tablespoon kosher salt, plus more as needed
- 1 cup sour cream
- 2 1/2 cups shredded Gouda cheese (about 6 ounces)
- 1 1/2 pounds russet potatoes (about 3 medium), scrubbed
- Produce
- Red bell pepper, small dice (about 1 cup), medium (1)
- Russet potatoes (1 1/2 pounds)
- Yellow onion, small dice (about 1 cup), medium (1/2)
- Meat
- Bacon (12 ounces)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Black pepper, Freshly ground (1)
- Kosher salt (1 tablespoon)
- Dairy
- 4 tablespoons unsalted butter, unsalted (1/2 stick)
- Gouda cheese (2 1/2 cups)
- Sour cream (1 cup)
- Whole milk (2 cups)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published September 25, 2012 (4 months ago).
177 people saved this recipe.
