A Rich and Cheesy Potato Casserole

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Here is a great potato casserole as a change of pace from the usual holiday mashed potatoes.

Potato Casserole with Jarlsberg and Bacon

12 slices bacon
1 cup minced onion
1/4 cup butter
8 eggs, slightly beaten
2 cups freshly grated Jarlsberg cheese
1-1/2 cups whipping cream
1/4 cup chopped flat leaf parsley
2 teaspoons freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, minced

3 pounds potatoes (about 6 large)

1/4 cup butter
1/2 cup freshly grated Jarlsberg cheese

1. Fry bacon in skillet until crisp; drain, reserving 1/4 cup bacon drippings. Crumble bacon; reserve. Saute onion in drippings and 1/4 cup butter until soft, 3 to 5 minutes.

2. Combine eggs, 2 cups cheese, the cream, parsley, nutmeg, salt, pepper, and garlic in medium saucepan; stir in onion. Heat over low heat, stirring constantly, until cheese melts; do not boil. Remove from heat.

3. Heat oven to 400 degrees. Pare potatoes and coarsely grate. Place in strainer and squeeze out excess liquid. Stir into egg mixture.

4. Heat 1/4 cup butter in a 9-by-13-inch baking dish in oven until butter foams. Pour half of the potato mixture into dish; sprinkle with half of the reserved bacon. Top with remaining potato mixture and bacon. Sprinkle with 1/2 cup cheese. Bake until golden, about 35 minutes. Makes 12 servings.

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