Place potatoes in a Dutch oven, cover with water. Bring to a boil.
Reduce heat, cover and simmer for 10-15 minutes or until tender.
Drain, cool for 10 minutes.
In a small bowl, combine flour, egg, sour cream, 1 Tbsp butter, and
salt. Spoon over potatoes and toss to coat. Place half of the potato
mixture in a greased 2 qt baking dish, top with half of the cheese.
Repeat layers.
Toss bread crumbs with the remaining butter; sprinkle over the top.
Bake uncovered at 350 degrees for 1 hour or until thermometer
reads 160 degrees and potatoes are tender. Sprinkle with bacon.
Originally Submitted
7/18/2018
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