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CRUNCHY POTATO BAKE
3 lbs. Yukon gold or all-purpose potatoes, peeled and quartered
6 tbsp. butter
1/2 cup milk or half and half
2 cups shredded cheddar cheese
2 cups FRENCH'S® French Fried Onions
12 slices bacon, cooked and crumbled
PREHEAT oven to 350°F. Cover potatoes with water in large saucepot, add salt if desired and bring to a boil over high heat. Reduce heat to low and simmer, partially covered, 20 minutes or until tender; drain.
MASH potatoes with butter, milk, and salt and pepper to taste. Layer half of potatoes in 1-1/2- quart casserole, sprinkle with half the bacon, 1 cup cheese and 1 cup French Fried Onions. Top with remaining potatoes.
BAKE 15 minutes. Top with remaining bacon, cheese and French Fried Onions. Bake 10 minutes or until cheese is melted.