Jefferson County Recipe of the Day: Brunch Potato Casserole

cookbook-761588_1280This recipe is great for an Easter smorgasbord!

Brunch Potato Casserole


4 pounds new potatoes (skinned and cut into 1″ cubes)
1 pound processed cheese food (cubed)
2 cups mayonnaise
1 onion (finely chopped)
1 pound bacon (cooked crisp and chopped)


~Preheat oven to 350°.

~Place potatoes in a large pan, fill with water to cover potatoes and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.

~In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13×9″ baking dish.

~Bake for approximately 50 minutes.

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