Ingredients
8 cups thinly sliced peeled red potatoes2 tablespoons all-purpose flour2 large eggs, lightly beaten1 cup sour cream2 tablespoons butter, melted, divided1-1/2 teaspoons salt1-1/2 cups shredded Monterey Jack cheese1/4 cup dry bread crumbs8 bacon strips, cooked and crumbled
Preparation
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes.
In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers.
Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.
