4-6large russett potatoes boiled in skin until just about done
1 lbsliced smoked or honey glazed ham-cubed
1 lbbacon-crumbled and drained
1 1/2 stickbutter
1 lbsliced smoked gouda cheese
1 lbsliced monteray jack or mild white cheese
·heavy cream or half & half
·salt, pepper & paprika
How to Make Smokey, Cheesy Potato Cassarole with Ham & Bacon
- Pre-heat oven to 375
grease 13 X 9 baking dish with butter
peel and slice potatoes extremely thin
- In layers, starting with potatoes, crumble bacon and ham, lay on cheeses, dot with butter, drizzle cream. Add another thin layer of potatoes.
Repeat each layer this way ending with potatoes, dot potatoes with butter and drizzle final layer of cream.
Cream should be at least 3/4 the way up the side of cassarole when done
- Top with sea salt and freshly cracked black pepper and paprika
Bake covered, 40 minutes. Uncover last 10-15 minutes to enable butter to brown the top layer.
For extra crispy brown crust, parmesan may be added before baking