Prep time: 15 minutes

Cook time: 1 hour 30 minutes

Materials:

• 4 lbs. Russet potatoes
• 5 medium onions chopped
• 1 lb. bacon chopped
• 8 slices cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup shredded parmesan cheese
• 3/4 cup heavy cream
• 2 eggs
• 1 tbsp. paprika
• 1 tbsp. dried oregano
• Salt and pepper to taste

Process:

1. Preheat the oven to 390 degrees F.
2. Leaving the skin on the potatoes wash them well and place them in a large pot. Cover the potatoes with water and salt generously. Cook the potatoes for about 15-20 minutes. Not long enough to cook the potatoes all the way through but for them to be slightly softened.
3. Drain the potatoes and let them cool.
4. In a large skillet add in the bacon and cook 4-5 minutes or until the bacon has become crispy. Remove the bacon from the pan leaving the fat in there (if your bacon renders a lot of fat drain it leaving about 3-4 tbsp. of fat in the pan).
5. Add in the chopped onions and cook until translucent and soft.
6. Remove from heat and add the bacon back in. Mix well to combine and set aside.
7. In a small mixing bowl combine the heavy cream, eggs, paprika, oregano, salt and pepper. Mix well and set aside.
8. Taking your cooled potatoes peel the skins and start to slice the potatoes in about 1/2 pieces.
9. Start to place half of the potatoes into a greased casserole dish (about 9×13).
10. Once you have a layer of potatoes place half of the bacon onion mixture over the top.
11. Top with your cheddar cheese slices, half of the mozzarella and half of the parmesan.
12. Top with the remaining potatoes and bacon and onion mixture.
13. Taking your egg and heavy cream mixture pour that over the top of your bake.
14. Top the remaining mozzarella and parmesan cheese.
15. Cover with aluminum foil and bake for 50 minutes covered. Remove the aluminum foil and bake the remainder of the time uncovered.
16. Let sit for a few minutes to set and ENJOY!