°1/2 pound of minced bacon
°1 onion, chop (1/2 cup)
°1 bag (30 ounces) shredded, frozen country-brown potatoes, thawed and drained
°2 cups shredded cheddar cheese (eight ounces)
°1/4 cup grated parmesan cheese
°1 1/4 cup milk
°1 package (eight ounces) sour cream
°1 teaspoon salt
°1 teaspoon mustard
°1/4 teaspoon pepper
°1/2 c cornflake crumbs 2 tablespoons melted butter or ghee
Heat the oven to 350 degrees F. Spray a 13″ x nine” (three quart) glass baking dish with cooking spray.
In 10-inch skillet, cook bacon and onion over medium-excessive warmth for approximately 10 mins, stirring occasionally, till bacon is crisp and onion is tender; Drain on paper towels.
In a massive bowl, integrate bacon, potatoes, and cheese mixture. spoon in baking dish. In the same bowl, whisk collectively eggs, milk, cream, salt, mustard, and pepper with a fork or twine whisk till properly combined. Pour over potato mixture.
Bake, uncovered, 35 mins. In a small bowl, toss corn crumbs and butter. Sprinkle over the tagine. Bake for 10 to fifteen mins longer