Cheesy Potato Bake

by Mikale Williamson

(I ended up doubling this recipe for the dutch oven- it worked out well) 

Ingredients:

3 ½ cups cubed Yukon gold potatoes
½ cup finely chopped onion
¼ cup finely chopped shallot
2 clove finely chopped garlic
½ cup shredded sharp cheddar cheese
½ cup shredded Monterey Jack cheese
½ cup sour cream
½ cup half and half
½ tsp salt
¼ tsp freshly ground pepper
¼ tsp cayenne pepper
½ tsp dry dill
1 cup frozen peas - thawed
6 pieces crisp bacon crumbled
2 Tbs. Olive oil
1 Tbs. Bacon grease

Directions:

In a Dutch oven brown bacon until crisp then remove it from the oven and set aside on a paper towel to drain. Remove the bacon drippings and wipe out the Dutch oven but save 1 tablespoon of bacon grease. Add 2 tablespoons of olive oil and 1 tablespoon bacon grease to Dutch oven and saute the onion, shallots and garlic for 3-4 minutes. Add the cubed potatoes and cook for and additional 5 minutes. Remove from heat and add sour cream, half and half. Mix well. Add cheese, peas and seasonings. Mix well then cover and bake at 350° for 45-50 minutes. Sprinkle with crumbled bacon before serving.

Serves 4.