Three Cheese Potato and Bacon Casserole Makes 12 servings
4 pounds Idaho or russet potatoes, peeled, cut into 1-inch cubes 1 cup shredded Cheddar cheese
1 cup shredded Gruyere or other Swiss cheese 1 cup chopped, cooked bacon
1 cup shredded Parmesan cheese 2 cups hot milk
1 tsp. Kosher salt
½ tsp. Fresh ground pepper Preheat the oven to 350˚. Spray a 9x13-inch or equivalent attractive baking dish (since the potatoes will be served in this dish). Set aside. Fill a pot with water and bring to a boil over high heat. Add potatoes and cook until the potatoes are tender about 10 minutes. Drain very well (do not rinse), and spread on a rimmed baking sheet to cool. Transfer potatoes to a large bowl. Add the hot milk and fold well. Add remaining ingredients and stir well. Pour the mixture into the prepared baking dish. Bake for 45-minutes. Without removing casserole, raise heat to 450˚. And bake for another 15 minutes. Keep warm until ready to serve. 104 | Eydis Magazine