Kugeli Comfort Potato Dish
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
45
Spice
40
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tsp
Butter2 large
Onion (chopped)340 g
Bacon (package)12 fluid ounce
Evaporated Milk (can)6
Eggs2270 g
Idaho Potatoes (shredded)1
Salt1 cup
Sour Cream (to taste)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Butter a 9x13-inch casserole dish
3
Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes
4
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes
5
Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease
6
Crumble bacon
7
Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed
8
Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper
9
Pour potato mixture, including all the liquid, into the prepared casserole dish
10
Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture
11
Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes
12
Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more
13
Serve with sour cream