Steakhouse Gratin Potatoes with Bacon and Cheddar Cheese Crumb Topping

  • 4 baked russet potatoes
  • ½ cup sour cream
  • ¼ cup milk
  • 4 strips thick-cut bacon, cooked and chopped
  • ¾ cup shredded sharp cheddar cheese
  • 2 tbsp. dried chives
  • ½ cup bread crumbs
  • 3 tbsp. melted butter
  • 2 tsp. salt
  • 1/8 tsp. ground white pepper
  1. Peel and dice the potato to roughly ½ to ¾ inch cubes. In a medium bowl, combine the sour cream, milk, bacon, ½ cup cheddar, salt, pepper, and chives. Fold in the potatoes until well coated, and place into an 8”x8” oven-safe dish.
  2. In a separate bowl combine the bread crumbs, melted butter, and remaining cheddar cheese and sprinkle on top of the potatoes. Place on the center rack of the West Bend® Platinum Edition™ Countertop Oven, uncovered, and bake at 325°F for 35 minutes.
    Makes 6 servings.