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 the flour, eggs, 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 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.
Originally Submitted
10/5/2009
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