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Bacon and Red Potato Bake



Place potatoes in a Dutch oven; cover with water.
Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until tender; Drain; cool for 10 minutes.
In a small bowl, combine the flour, eggs, sour cream, one tablespoon butter and salt.
Spoon over potatoes and toss to coat.
Place half of the potato mixture in a greased 2-qt.
baking dish; top with half the cheese.
Repeat layers.
Toss bread crumbs with remaining butter; sprinkle over the top.
Bake, uncovered at 350 degrees F for 1 hour or until a thermometer reads 160 degrees and potatoes are tender.
Sprinkle with bacon.
For a little more bite, you can substitute Pepper Jack cheese for the Monterey Jack.
I've included cooking time for my elevation; for lower elevation it should take ~1 hour.