photo #5969754

Manchego Potato Casserole Ingredients • 2 lb. fingerling potatoes • 12 oz. applewood-smoked bacon, cut into 1-inch pieces • 1/4 c. maple syrup • 1/2 tsp. cayenne pepper • Butter for baking dish • 6 oz. shredded Manchego cheese (about 2 cups) • 5 scallions, white and green parts chopped • 6 large eggs, beaten • 1 c. whole milk • 1/2 tsp. salt • 1/2 tsp. freshly ground pepper Directions Step 1 Preheat oven to 350°F. Meanwhile, in a medium pot over high heat, cover potatoes with water and bring to a boil. Reduce to a simmer; cook until potatoes are just tender, 10 to 15 minutes. Drain potatoes and let rest until cool enough to handle. Cut each in half lengthwise. Set aside. Step 2 In a large skillet over medium-high heat, cook bacon until crisp, about 6 minutes per side. Remove skillet from heat and stir in maple syrup and cayenne. Set aside. Step 3 Butter a 2-quart baking dish and set aside. In a large bowl, stir reserved potatoes and maple-bacon mixture, plus cheese and scallions, to combine. Transfer to prepared baking dish. Set aside. Step 4 In a large bowl, whisk eggs, milk, salt, and freshly ground pepper to combine. Slowly pour over potato mixture. Bake until top is golden, about 50 minutes. ➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee on @CookingisLove or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCheroke