Loaded Potato Casserole

I cannot believe how quickly July has gone. Wait…I can’t believe how quickly this summer has gone by! Before you know it, fall will be here.

I am not a huge fan of fall besides having pumpkin and caramel in just about everything. Those are the only two that I truly look forward to in fall. After that, I look forward to the spring when the flowers start to blossom and the temperatures start rising.

When I was making it, I thought I would be able to freezer half of it because we are just two people. Scratch off that idea. The hubby said he could of eaten the entire pan. He almost did!

I had some of it as well and let me tell you, I will be making this again. It’s a fantastic side dish or it really could be eaten for breakfast as well. It’s loaded with potato slices, cheese, bacon pieces and an awesome custard (eggs and milk).

Ingredients

• 6 russet potatoes, sliced into ¼" slices
• salt and pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey cheese
• 8 slices bacon, cooked and crumbled
• 2 cups milk
• 2 large eggs
• fresh or dried parsley, to garnish (optional)

Instructions

1. Preheat oven to 375 degrees. Butter two 9-inch pie pans. Set aside.
2. Layer half of the potato slices in the dish, overlapping slightly. Season with salt and pepper. Sprinkle the cheeses on top of the potatoes and add the crumbled bacon pieces. Add the other half of the potato slices on top of the cheese.
3. ......................................

for full instruction please see : www.galonamission.com

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