kugeli comfort potato dish

Ingredients

• Servings: 12
• 1 teaspoon butter
• 2 large onions, chopped
• 1 cup sliced baby portobello mushrooms
• 1/2 (12 ounce) package bacon
• 1 (12 fluid ounce) can evaporated milk
• 6 eggs
• 5 pounds idaho potatoes, shredded
• 1 cup chopped sun-dried tomatoes
• salt and ground black pepper to taste
• 2 cups shredded cheddar cheese, divided
• 1/4 cup sour cream, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). butter a 9x13-inch casserole dish.
• heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. crumble bacon.
• beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. pour potato mixture, including all the liquid, into the prepared casserole dish. sprinkle bacon and 1 1/2 cup cheddar cheese over potato mixture.
• bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. sprinkle remaining 1/2 cup cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. serve with sour cream.