Loaded Potato Casserole

6 russet potatoes, sliced into ¼" slices*

Salt and pepper

1 cup shredded cheddar cheese

1 cup shredded Monterey cheese

8 slices bacon, cooked and crumbled

2 cups milk

2 large eggs

Fresh parsley, to garnish (optional)

Preheat oven to 375º. Butter a 9x13” baking pan, and set aside.

Layer half of the potato slices in the dish, overlapping slightly. Season with salt and pepper. Sprinkle the cheeses on top of the potatoes and add the crumbled bacon pieces. Add the other half of the potato slices on top of the cheese.

In a small bowl, mix together the milk and eggs. Pour half of the mixture over top of the potatoes.

Cover with foil and bake for up to 90 minutes, until the custard, eggs and milk, are cooked and set, and the potatoes have browned a little bit.

Allow the dish to rest for 15-20 minutes. Sprinkle with fresh chopped parsley before serving, if desired.

*I sliced then rather thin because I like them better that way.