Ingredients
1 onion, chopped
2 lb. (900 g) Yukon gold potatoes (about 8), thinly sliced
3/4 cup Cracker Barrel Shredded Old Cheddar Cheese
6 Tbsp. sour cream
Method
Sources
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Recipe1M+
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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cook and stir bacon in large nonstick skillet on medium heat until crisp. remove bacon from skillet with slotted spoon; drain on paper towels. discard all but 3 tbsp. drippings from skillet. add onions to reserved drippings; cook and stir 5 min. or until crisp-tender. stir in potatoes; cover. cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally. top with cheese and bacon; cook, covered, 1 to 2 min. or until cheese is melted. serve topped with sour cream.