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Kugeli Comfort Potato Dish
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Cheesy bacon and potato bake with sun-dried tomatoes, a decadent and versatile dish for any meal.
Ingredients:
  • 1 teaspoon butter
  • 2 large onions, chopped
  • 1 cup sliced baby portobello mushrooms
  • 0.5 (12 ounce) package bacon
  • 1 (12 fluid ounce) can evaporated milk
  • 6 eggs
  • 5 pounds Idaho potatoes, shredded
  • 1 cup chopped sun-dried tomatoes
  • 2 cups shredded Cheddar cheese, divided
  • 0.25 cup sour cream, or to taste
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously butter a 9x13-inch casserole dish.
  • In a skillet, melt butter over medium heat. Sauté onions and mushrooms until they are soft and tender, which should take around 10 minutes.
  • In a large skillet over medium-high heat, cook the bacon until evenly browned, about 10 minutes, turning occasionally. Transfer bacon to paper towels to drain, saving 1 tablespoon of bacon grease. Crumble the bacon.
  • Whisk together milk, eggs, and 1 tablespoon of bacon grease in a bowl. Gently mix in the potatoes. Combine the onion-mushroom mixture and sun-dried tomatoes into the potatoes, season with salt and pepper. Transfer the mixture to a casserole dish and top with bacon and 1 1/2 cups of Cheddar cheese.
  • Bake in a preheated oven until the potatoes are tender and the cheese is melted, approximately 55 minutes. Sprinkle the remaining 1/2 cup of Cheddar cheese over the potatoes and bake for an additional 5 minutes until melted. Serve with sour cream.

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