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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Another great change of pace casserole! Ingredients:
1/4 lb bacon, cut into 1/4 inch pieces (about 5 slices) |
1 medium onion, thinly sliced |
1 (10 ounce) package frozen spinach, defrosted and liquid squeezed out |
1 1/2 cups milk |
1 egg |
2 teaspoons kosher salt |
1/2 teaspoon dried oregano |
4 lbs potatoes, peeled and cut into 1/8 inch slices (about 4 large) |
1 (28 ounce) can whole tomatoes, drained and roughly chopped |
4 ounces swiss cheese or 4 ounces cheddar cheese or 4 ounces mozzarella cheese, shredded |
Directions:
1. Heat oven to 450°F.
2. In a large skillet over medium heat, combine bacon and onion.
3. Cook until the onion is carmelized and golden brown, about 10 minutes.
4. Remove from heat and mix in the spinach; set aside.
5. Meanwhile, in a small bowl, whisk together the milk, egg, salt and oregano; set aside.
6. Coat a 9-by-13-inch baking dish with vegetable spary.
7. Arrange a layer of potatoes, overlapping slightly.
8. Spread the tomatoes evenly on top of the potatoes.
9. Pour 1/3 of the milk mixture over the tomatoes.
10. Add another layer of potatoes and then the bacon-spinach mixture, spreading evenly.
11. Top with another third of the milk mixture.
12. Finish with the last layer of potatoes and sprinkle on the shredded cheese.
13. Drizzle the remaining milk mixture over the dish.
14. Cover with foil and bake for 45 minutes.
15. Remove the foil and bake another 10 minutes or until the cheese is golden brown.
16. Remove from oven and let rest, covered for 10 to 15 minutes before serving.
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