Kugeli Comfort Potato Dish
Description
Shredded potatoes, Cheddar cheese, bacon, and sun-dried tomatoes are baked into a rich comfort food perfect for brunch or as a dinner side dish.
Ingredients
•
1 teaspoon butter
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2 large onions, chopped
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1 cup sliced baby portobello mushrooms
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1/2 (12 ounce) package bacon
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1 (12 fluid ounce) can evaporated milk
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6 eggs
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5 pounds Idaho potatoes, shredded
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1 cup chopped sun-dried tomatoes
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salt and ground black pepper to taste
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2 cups shredded Cheddar cheese, divided
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1/4 cup sour cream, or to taste
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
2
Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
3
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon.
4
Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. Pour potato mixture, including all the liquid, into the prepared casserole dish. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.
5
Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. Serve with sour cream.