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St Patrick's Bacon Casserole

If you want to serve something a little different this St. Patrick's Day, try making St. Patrick's Bacon Casserole. You'll love the potato and onion mixture topped with tasty back bacon.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Irish
Servings: 4 servings
Calories: 265kcal

Equipment

  • 1 8.5" x 8.5" baking dish

Ingredients

  • 3 medium starchy potatoes, peeled and sliced thin such as Russets or Yukon Gold
  • 1 medium yellow onion, peeled and sliced thin
  • 1 cup whole milk
  • 1 large egg
  • 1 tbsp all-purpose flour optional
  • 2 tbsp butter plus additional butter to grease the baking dish
  • 4 slices back bacon or Canadian bacon
  • fine ground sea salt
  • freshly ground black pepper

Instructions

  • Preheat the oven to 350°F (177°C).
  • Grease the 8.5" x 8.5" baking dish.
  • Begin layering the potatoes and onions into the baking dish, starting and ending with the potatoes. Sprinkle each layer of potatoes with salt and pepper. (See video.)
  • In a measuring cup, mix the egg into the milk until well incorporated.
  • Cook's Note: Although not in the original recipe, I recommend adding 1 tablespoon of all-purpose flour to the milk and egg mixture. Whisk well until the flour is completely incorporated.
  • Pour the milk and egg mixture into the baking dish over the potatoes and onions.
  • Dot the potatoes with small pieces of butter.
  • Place the bacon on top of the potatoes and butter.
  • Cover the baking dish with aluminum foil and bake on the middle rack of the oven for one hour.
  • After one hour, remove the foil and allow the casserole to continue baking for 15 minutes or until it is bubbly, the potatoes begin to turn golden brown, and the bacon sizzles.
  • Remove the casserole from the oven, allow it to cool slightly, and then serve.
  • Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Reheat uncovered in a 350°F (177°C) oven until warmed through.

Video

Notes

This recipe was adapted from the book Cooking with the Saints by Ernst Schuegraf, pg. 245.
Find this recipe and video at https://marysnest.com/how-to-make-saint-patricks-bacon-casserole/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
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Nutrition

Serving: 1cup | Calories: 265kcal | Carbohydrates: 30g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 352mg | Potassium: 787mg | Fiber: 3g | Sugar: 5g | Vitamin A: 344IU | Vitamin C: 27mg | Calcium: 108mg | Iron: 2mg