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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 46 |
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Great side dish for any steak or lamb dish. One of my favorites. Ingredients:
5 large idaho russet potatoes |
1/2 cup diced spanish onion |
1/2 t chopped garlic |
1cup diced applewood smoked bacon |
1 package borsin cheese |
1/2 cup shreaded swiss cheese |
2 eggs whipped |
1quart cream |
salt and pepper to taste |
Directions:
1. In a medium saucepan render bacon over medium heat
2. once bacon is rendered add onion
3. cook for 2 min
4. add garlic cook for 2-3 min
5. add cream stir every so often till simmering
6. once simmering add both cheeses stir till throughly melted
7. temper eggs with cream and then add them to cream
8. add salt and pepper to taste set aside
9. Peel potatoes place them in water
10. as fast as you can slice them on a mandoline thin or as thin as you can with a knife
11. as soon as you are done with each potato layer the slices in a 2 quart casserole dish that has been sprayed
12. after each potato is layered ladeled cream and cheese mix over potatoes
13. do this until all potatoes are used and the cream is used
14. wrap the top with wax paper or plastic wrap and then foil
15. bake in a 325 oven for a hour and a half to a hour fourty five minutes
16. Let set for fifteen minutes before serving
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