prep time: 20 minutes
cook time: 1 hour
total time: 1 hour 20 minutes
makes 8 servings

ingredients
nonstick cooking spray
6 slices bacon, cut 1/2 inch thick (or could use a 3 oz bag of bacon bits)
3 lbs russet potatoes, scrubbed and cut into 1-inch chunks
kosher salt and black ground pepper
6 oz. cream cheese, room temperature
2 c cheddar, shredded
2 c parmesan cheese, shredded
dried parsley
2/3 c sour cream
2 scallions, thinly sliced

directions

  1. preheat oven to 425 degrees and spray a 3-quart casserole dish with nonstick spray. set aside.
  2. cook the bacon in a medium nonstick skillet over medium heat, sitrring occasionally, until brown and crispy, 6-7 minutes. transfer to a paper towel-lined plate. reserve 2 tablespoons of the bacon drippings.**
  3. put the potatoes into the prepared casserole dish. toss with the reserved 2 tablespoons bacon drippings, 1 tsp salt and 1/2 tsp pepper.
  4. roast until the potatoes are soft and begin to brown, about 45 minutes.
  5. meanwhile, mix together the cream cheese, 1 cup of cheddar, 1 cup of parmesan, and the rest of the bacon bits in a bowl until well combined. dollop over the potatoes, then sprinkle with the remaining cup of cheddar and cup of parmesan cheese and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13-15 minutes.
  6. dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

source

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prep time: 15 minutes       cook time: 7 minutes      total time: 25 minutes      serves 6instant-pot-cheesy-bacon-ranch-potatoes

ingredients
3 medium red potatoes
3 medium baking potatoes
1 packet ranch dressing mix (powdered mix, 1 oz.)
[[or can substitute with 1.5 T regular ranch dressing]]
3/4 c chicken broth
1/3 c bacon bits (real bacon)
1 c cheddar cheese, grated
1/3 c parmesan cheese
3 chives, chopped (optional)

directions

  1. wash potatoes. leave the skin on and dice into approximately 1 inch pieces.
  2. put them inside your instant pot and sprinkle your powdered ranch dressing mix on top of them. (you could also put potatoes and dry mix in a bowl and mix to coat and then add into your pressure cooker.)
  3. sprinkle your bacon bits on top of that and pour your chicken broth over everything.
  4. close your lid and steam valve and press “pressure cook” and set pressure to high for 7 minutes. (do not warm after finished cooking.)
  5. do a quick release.
  6. lift lid and sprinkle parmesan cheese, then grated cheese over your potatoes. put lid back on for a few minutes so cheese can melt.
  7. lift lid, gently stir and serve.

source

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scalloped potato gratin

January 22, 2013

prep time: 20 minutes       cook time: 50 minutes      makes 4-6 servings

ingredients
1.5 c heavy cream
1 sprig fresh thyme
2 garlic cloves, minced
1 tsp ground nutmeg
butter
2 lbs russet potatoes, peeled and cut into 1/8-inch thick slices (about 4-6 medium/large potatoes)
salt (or garlic salt) and ground black pepper
1/2 c grated parmesan
1/2 c sharp cheddar cheese/gouda
4 strips bacon, chopped

directions

  1. preheat the oven to 385 degrees.
  2. in a saucepan, heat up the cream with thyme, garlic, and nutmeg.
  3. while cream is heating up, butter a casserole dish. place layers of potato in an overlapping pattern and season with salt and pepper after every other layer. repeat until potatoes are used up.
  4. remove cream from heat, then pour a little over the potatoes. top with some grated parmesan. make 2 more layers.
  5. bake, uncovered for 50 minutes.

source

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prep time: 15 minutes       cook time: 1 hr 30 minutes       ready in: 1 hr 45 min

8 servings

ingredients:

4 large baking potatoes (usually russet potatoes)
8 slices bacon
1 c sour cream
1/2 c milk
4 T butter
1/2 tsp salt
1/2 tsp pepper
1 c shredded cheddar cheese, divided
5 green onions, sliced, divided

directions:

  1. preheat oven to 350 degrees F.
  2. bake potatoes in preheated oven for 1 hour.
  3. meanwhile, place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
  4. when potatoes are done, allow them to cool for 10 minutes. slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. to the potato flesh, add sour cream, milk, butter, salt, pepper, 1/2 c. cheese and 1/2 of the green onions. mix with a hand mixer until well blended and creamy. spoon the mixture into the potato skins. top each with remaining cheese, green onions, and bacon.
  5. bake for another 20 minutes.
source (my own photo above)

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