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.