Steakhouse Potato Casserole
Some people might call this recipe Potatoes Romanoff, or Deconstructed Twice Baked Potatoes, or Steakhouse Potato Casserole, or Funeral Potatoes, or Cheesy Potato Casserole… Doesn’t matter what you call this, they are great!

Ingredients:
3-4 large russet or Baking potatoes
125g (¼ pound) bacon, chopped
2-3 onions, sliced
Salt and pepper to taste
2-3 garlic cloves, minced
625 mL (2½ cups) grated cheddar cheese (just eyeball it)
375 mL (1½ cups) sour cream
Options - Other cheeses, jalapeños, horseradish, etc


Method:
The day before: bake the potatoes at 450ºF until cooked through.
Chill overnight in the fridge.
In cast iron frying pan or braiser, fry the bacon.
When the bacon is mostly cooked, add in the onions and continue frying until onions are caramelised.
In a large bowl, grate the cooked/chilled potatoes, and season with salt and pepper.
Grate in the cheese, stir in the sour cream, garlic, and fried onions and bacon.
Transfer the potato mixture back to the frying pan, and bake at 450ºF for 30-35 minutes.
If you wish you can broil the top to give a nice golden crust.



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