Prep Time: 10 minutes

Cook Time: 40 minutes

Serves: 4-6

Ingredients:

8 medium-size potatoes, peeled and chopped into 1-inch chunks

1 tsp. of salt for the boiling water

2 C. shredded sharp cheddar cheese (divided)

6 slices of bacon, cooked and chopped

1 small onion, chopped

1/2 C. sour cream

1/4 C. half and half, milk or heavy cream

2 cloves of garlic chopped or 1 tablespoon garlic powder

Salt and pepper to taste

4 T. of butter

Green onions or parsley for garnish

What to do:

Preheat the oven to 350 degrees.

Chop your potatoes about 1 inch thick then put the chopped potatoes into a large stock pot and cover with salted water. Bring to a boil and cook them over medium-high heat for about 15-20 minutes, or until they are tender. Then, drain the potatoes. Put the potatoes back in the saucepan and toss with the bacon.

In a separate bowl, mix the salt, pepper, 1 1/2 cups of cheese, sour cream, butter, half and half, garlic and onion. Then, add this mixture to the saucepan with the potatoes and toss thoroughly.

Grease 8-10 inch wrought iron skillet or a casserole dish with cooking spray or butter, and then spoon the mixture into the dish.

Bake for 20 to 25 minutes or until bubbly, then top the dish with the remaining cheese and garnish and let it bake for another 3-5 minutes, or until the cheese has melted.