Kugeli Comfort Potato Dish

Ingredients

• 1 cup baby portobello mushrooms sliced
• 12 ounce bacon 
• 1 teaspoon butter 
• 6  eggs 
• 12 fluid ounce evaporated milk canned
• 12 servings salt and ground pepper black to taste
• 5 pounds idaho potatoes shredded
• 2 large onions chopped
• 2 cups cheddar cheese shredded divided
• 0.3 cup cup heavy whipping cream sour to taste
• 1 cup sun-dried tomatoes chopped

Equipment

• bowl
• frying pan
• paper towels
• oven
• casserole dish

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
2. Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
4. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon.
5. Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper.
6. Pour potato mixture, including all the liquid, into the prepared casserole dish.
7. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.
8. Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 hour.
9. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 more minutes.
10. Serve with sour cream.