Everyone’s favorite Loaded Baked Potatoes as a creamy and cheesy casserole made with potatoes, cheese and bacon!

Ingredients

• butter for dish
• 6 russet potatoes, peeled and sliced into ¼-inch thick rounds
• salt and fresh ground pepper, to taste
• 2 garlic cloves, minced
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 8 slices bacon, cooked to desired crispiness and crumbled
• 2 cups milk
• 2 large eggs
• salt and fresh ground pepper, to taste
• 2 tablespoons chopped fresh parsley

Preparation

1. Preheat oven to 375 degrees.
2. Rub a 13×9 baking dish with butter.
3. Layer half of the potato slices in dish, overlapping slightly.
4. Season with salt and pepper.
5. Sprinkle minced garlic over potatoes.
6. Next, sprinkle shredded cheeses and bacon.
7. Layer the rest of the potato slices on top, overlapping slightly.
8. In a separate mixing bowl, whisk together milk, eggs, salt and pepper.
9. Pour the milk mixture over potatoes.
10. Add parsley over potatoes.
11. Cover and bake for 75 to 90 minutes, or until custard is cooked and set.
12. Remove foil and cook for 10 to 15 minutes, or until top is browned.
13. Let rest 20 minutes before cutting.
14. Serve.