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Potato & Manchego Casserole with Maple Bacon by


2 lbs 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 (2 c)
5 scallions, white and green, chopped
6 large eggs, beaten
1 c whole milk
1/2 tsp salt
1/2 tsp ground pepper


1. Preheat oven to 350. In large pot, cover potatoes with water and bring to a boil. Reduce to a simmer, cook until tender, about 10-15 minutes. Drain and let cool until you can handle. Cut each potato in half lengthwise.

2. In a large skillet over medium high heat, cook bacon until crisp, about 6 mns per side. Remove skillet from heat and stir in maple syrup and cayenne pepper.

3. Butter 3 qt. baking dish. In bowl stir together potatoes and bacon with cheese and scallions. Transfer to baking dish.

4. In large bowl whisk together eggs, milk, salt and pepper. Pour over potato mixture. Bake until top is golden, about 50 minutes.

Servings: 8

Nutrition Information (per serving):
Calories 461
Fat 30 g
Cholesterol 185 mg
Sodium 687 mg
Carbohydrates 29
Fiber 2 g
Protein 19 g

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