Potato and Bacon Breakfast Casserole

Name: Potato and Bacon Breakfast Casserole
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams sliced bacon; 6 servings Freshly ground black pepper; 59 milliliters all-purpose flour; 170 grams 1/2 cups shredded Gouda cheese (about; 1 Tbsp kosher salt, plus more as needed; 237 milliliters medium red bell pepper, small dice (about; 680 grams russet potatoes (about 3 medium), scrubbed; 237 milliliters sour cream; 4 Tbsps unsalted butter (1/2 stick), plus more as needed; 473 milliliters whole milk

Potato and Bacon Breakfast Casserole might be just the main course you are searching for. One serving contains 655 calories, 21g of protein, and 48g of fat. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. Christmas will be even more special with this recipe. A mixture of russet potatoes, milk, 2 onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-9-inch metal baking pan with butter (if you’re not planning to reheat the casserole on a grill, a ceramic or glass baking dish is OK to use); set aside.

Ingredients you will need

Butter

Equipment you will use

Glass Baking Pan

Baking Pan

Grill

Oven

Place the bacon in an even layer on a rimmed baking sheet and bake until crisp and browned, about 15 to 20 minutes.

Ingredients you will need

Bacon

Equipment you will use

Baking Sheet

Oven

Remove to a large paper-towel-lined plate and set aside to cool.Meanwhile, melt the measured butter in a large, wide pot or Dutch oven over medium heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add the bell pepper and onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

Ingredients you will need

Salt And Pepper

Bell Pepper

Onion

Add the flour and cook, stirring occasionally, until the flour is no longer raw-tasting, about 1 minute.While whisking constantly, slowly pour in the milk and whisk until smooth.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Whisk

Let the mixture come to a boil and remove from the heat.

Whisk in the measured salt, sour cream, and 1 cup of the cheese and season with pepper; set aside.Grate the potatoes on the large holes of a box grater (you should have about 5 cups of shredded potatoes), add to the pot, and stir to combine.Chop the cooled bacon into small dice, add it to the potato mixture, and stir to combine.

Ingredients you will need

Sour Cream

Potato

Cheese

Pepper

Bacon

Salt

Equipment you will use

Box Grater

Whisk

Pot

Transfer the mixture to the prepared baking dish, spread it into an even layer, and sprinkle with the remaining 1 1/2 cups of cheese.

Ingredients you will need

Cheese

Spread

Equipment you will use

Baking Pan

Bake until browned all over, bubbling around the edges, and the potatoes are cooked through, about 1 hour (cover the dish with aluminum foil if it’s browning too quickly).To make ahead and reheat in an oven or on a grill, let the cooked casserole cool to room temperature. Cover with aluminum foil and refrigerate for up to 2 days. When ready to reheat, let the covered casserole sit at room temperature for 1 to 1 1/2 hours, then place in a 350°F oven or on a medium grill (about 350°F to 450°F) until heated through, about 20 to 30 minutes.

Ingredients you will need

Potato

Equipment you will use

Aluminum Foil