Bacon Potato Bake
1/4 cup butter
1 large onion, finely minced
1 (8 oz.) pkg fresh mushrooms, sliced
1 lb. bacon, fried and cut into bite-sized pieces
8 large potatoes, peeled, diced into 1-inch cubes and parboiled
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups heavy whipping cream
1 (8 oz.) pkg. grated sharp cheddar cheese
1 Tbsp. fresh parsley, chopped (optional)
Preheat oven to 350 degrees.
Melt butter in a large saute pan over medium-high heat. Add onion and mushrooms to pan and saute until soft, about 5-7 minutes.
Stir bacon and parboiled potatoes into saute pan and heat until warm. Season with salt and pepper.
Transfer contents of saute pan into large greased cast iron skillet or 13×9-inch casserole dish. Pour heavy whipping cream over potato mixture and top with grated cheese.
Sprinkle parsley over all and cover tightly with lid. Bake for 20-30 minutes until heated through. Remove lid and continue baking additional 10 minutes or until golden brown.
Serves 6-8
