French Idaho Potato Casserole
This versatile potato casserole makes a hearty entrée that can be served anytime of the day, from breakfast to supper.
1 tablespoon olive or canola oil
4 cups Idaho Potatoes, cut into 1/4-inch cubes
1/4 cup Monterey Jack cheese, shredded
1 cup Canadian bacon, cooked and diced
1/4 cup green onions, sliced
1 jalapeño pepper, seeded, finely chopped
4 large eggs, beaten
1/2 cup milk
1/4 teaspoon ground black pepper
- Grease a 2-quart square baking dish with the olive oil.
- Arrange the potatoes evenly in the dish. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Stir the potatoes; sprinkle with cheese, bacon, green onions and jalapeño pepper.
- Mix the eggs, milk and pepper in a bowl. Pour over the potatoes.
- Bake uncovered at 350°F (175°C) for 40 to 45 minutes or until the potatoes are tender. Serve with fresh fruit.
Makes 6 to 8 servings.
Recipe and photograph provided courtesy Idaho Potato Commission.