POTATO AND EGG CASSEROLE WITH BACON AND CHEDDAR

POTATO AND EGG CASSEROLE WITH BACON AND CHEDDAR image

Yield 6 to 8 people

Number Of Ingredients 14

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1 T unsalted butter
2 lb Yukon Golds, peeled, cut 1/4 inch thick
1/4 C EVOO
6 slices bacon, cut up
2 medium onions, diced medium
6 cloves garlic, minced
2 t minced fresh thyme
8 large eggs
3 C half and half
3 C shredded cheddar cheese
1/8 t cayenne
1 t ground black pepper
1/2 C grated Parmesan
Tabasco sauce

Steps:

1. Adjust oven rack to middle, heat to 375. Grease 9x13 baking dish with butter. 2. Simmer potatoes in 1 q water and 1/2 t salt for about 10 minutes. Drain and transfer to large mixing bowl. 3. Heat oil in large skillet over medium heat until shimmering. Add bacon, onions and 1/2 t salt. Stir frequently, until onions have browned and bacon is crisp (20 min.) Add garlic and thyme for the last minute of cooking. Add to bowl of potatoes, and fold in. Cool 10 minutes. 4. Whisk eggs, half and half, cheddar, cayenne, pepper, and 2 t. salt in large bowl. Fold in potatoes. Pour mixture into prepared baking dish and press gently into an even layer. Sprinkle with Parmesan. Bake until eggs have set up and top is lightly browned, about 40 minutes. Cool for 10 minutes. Serve with Tabasco.