Well Miss Hem, I’m going to try your recipe today. We’ll have about 20 people here today. Alot of peeps had to work, so we won’t get started until about 2:00pm today. I already made a homemade peach cheese cake yesterday and I’ve got ribs slow cooking right now. Then I’ll BBQ chicken, burgers and beer boiled hotdogs. I still need to make my side dishes. I’m thinking macaroni salad, baked beans and potato cheese casserole <<<my own recipe.
OH, I’ll give you guys that one, it ROCKS!
OK, It’s not an exact science, so use you best judgement.
#1. Start by peeling and slicing about 8 potatoes (more or less depending on size), in either planks or rounds
#2. Boil the taterz in salted water just until tender (don’t over cook them or you’ll have mashed potatoes)
#3. Drain them and let cool a little just so you can handle them
#4. Fry about a half pound of bacon, drain and crumble. set aside
#5. In the bacon grease, fry together, 1 onion sliced in rings, 1/2 green bell pepper, 1/2 red bell pepper until tender crisp. drain and season with pepper, dash of salt, a little garlic powder and I like about a half a table spoon of Italian seasoning that I grind up between the palms of my hands and toss in. Set aside.
#6. Grate cheese. I like several different cheeses. I like mild Chedder, Pepper Jack and Mozzarella for the stringy factor. But use what you like.
#7. Now, take a casserole dish or rectangle pan and spray with Pam.
#8. Just like layering Lasagna. Start with taterz, then onion bell pepper mixture, then bacon, then one of the cheeses.
The trick is devide all of your ingredients so you get about 4 or 5 layers. Always end with the chedder cheese, then chop up some green onion and sprinkle on top.
#9. Take 1 cup of milk, 1 tablespoon of butter and a half cup of velveta cheese cubed and heat it in the microwave for a couple minutes until the cheese is melted. The sauce will be very thin. add a dash of black pepper and pour over your layered potatoes and cheese so that all the ingrediants are covered in the liquid. (do not over fill or it will make a mess, I know, LOL)
Cover dish with lid or foil. Bake at 350 for 45 minutes. take off lid for last 5 minutes.
Let cool at least 10 minutes befor serving. You can make it ahead of time and just warm it up before serving, but it tastes great at room temp also.
I always give mine a couple shots of Tabasco before I eat it. http://www.offtopicz.com/forums/smilies_mod/upload/1019b8001d1a945102b99097eeb41edb.gif