Potato and Egg Casserole with Bacon and Cheddar

Name: Potato and Egg Casserole with Bacon and Cheddar
Yield: Serves 6 to 8
Ingredients: 1 tablespoon, unsalted butter, softened; 2 pounds, Yukon Gold potatoes (about 3 large), peeled and sliced 1/4 inch thick; , Salt; 1/4 cup, extra-virgin olive oil; 6 ounces, bacon (about 6 slices), cut crosswise into 1/4-inch-thick strips; 2 , medium onions, chopped medium; 6 , medium garlic cloves, minced or pressed through a garlic press; 2 teaspoons, minced fresh thyme leaves; 8 , large eggs; 3 cups, half-and-half; 8 ounces, cheddar cheese, shredded (about 2 2/3 cups); 1/8 teaspoon, cayenne pepper; 1 teaspoon, ground black pepper; 1 ounce, Parmesan cheese, grated fine (about 1/2 cup); , Tabasco sauce

Main Courses
Cheese
Eggs
Pork
Potatoes
Breakfast & Brunch
Casseroles

The dense texture and earthy flavor of potatoes is a perfect complement to rich, creamy eggs in this casserole.

SERVES 6 to 8

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