Recipe: Chiqui's Casserole Potatoes (using bacon, cheddar cheese and cream)

CASSEROLE POTATOES

3 lbs. Idaho Potatoes, well scrubbed
1/2 lb. bacon cut-up
1 large onion, thinly sliced
Lemon-pepper and salt (to taste)
3 cups shredded cheddar cheese (reserve 3/4 cup for topping)
1/2 cup chopped fresh parsley
1 pint heavy (whipping) cream

Place potatoes in a large pot and cover with cold water. Boil for 10-15 minutes (you want them to be partially cooked...not all the way).

Drain potatoes and slice into 1/4-inch slices. Set aside

Cook bacon until crisp. Cool and crumble; set aside. In bacon drippings, saute onion slices until transparent.

In a large casserole dish, layer potatoes, season with salt and lemon-pepper and top with some of the onions and drippings and crumbled bacon and a little of the cheese. Repeat using all ingredients ending with the cheese. Pour whipping cream over all.

Cover with foil and bake at 350 degrees F for 35 minutes. Uncover, top with the reserved cheese and parsley. Return to oven just until lightly browned.

From: chiqui, new orleans - 03-13-2000