Made this for Christmas and was super surprised with how easy and yummy it was!
5 lbs. Yukon Gold potatoes, peeled and sliced 1/4 '' thick
1 medium onion, chopped
1 package bacon, cooked and crumbled
8 oz cream cheese
1 cup chives, chopped
2 cups chicken broth
1 cup milk
2 cups Monterrey Jack cheese, shredded
Layer 1/2 of the potatoes, 1/2 the copped onion, and 1/3 crumbled bacon in 9x13 greased pan. Repeat layer with remaining potatoes, onion, and 1/3 bacon, reserving 1/3 for the top later. Melt cream cheese on stove top. Add broth, milk, and chives until bubbly. Pour over potato mixture. Bake covered 1 hour at 375 degrees or until potatoes fork tender. Uncover and top with cheese and remaining bacon. Bake 20-30 minutes longer until cheese melted.
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