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.