Burnt Sugar Potatoes

 Very much a Scandinavian favourite, these are absolutely delicious! This version is from Food and Drink Holiday 2021.

1.13 Kg fingerling potoates

1/2 cup granulated sugar

1/4 cup water

1/4 cup butter

1/4 tsp salt

• Place potatoes in a large pot with enough water to cover.  Cover with a lid and bring water to a boil over high heat.  Cook until potatoes are fork tender, about 10 minutes.  Drain well and transfer to a baking sheet then let cool completely, about 1 hour.
• Using a paring knife, peel and discard skin from potatoes.  Remove any imperfections if needed.  Set aside.
• In a large heavy frying pan, combine sugar with water and set over medium high heat.  Without stirring let come to a gentle simmer.  Swirl the pan as mixture begins to turn golden.  When it is medium golden stir in butter until melted.  Carefully add potatoes, mixture will lightly seize.  Continue cooking, gently stirring often with a heatproof spatula, until potatoes are deeply glazed and caramel has thickened about 5 minutes.  Remove from heat and season with salt.

Crispy Potatoes with Olives, Lemon and Coriander

I got this recipe from the Food and Drink Magazine.  It was quick to make and just great!

3 lbs mini yellow potatoes

2 tbsp whole coriander seeds

1/4 cup light olive oil

10 cloves garlic, flattened with side of a knife, peeled

1 cup green olives, sliced

1/4 cup fresh lemon juice

Flaky Sea Salt to taste

• In a large pot, add potatoes and enough water to cover.  Bring to a boil.  Reduce heat to simmer.  Cook until potatoes are fork tender; 6 to 7 minutes.  Drain and transfer to a baking sheet.  When potatoes are cool enough to handle, cut in half lengthwise.
• Place coriander in mortar and press with pestle to crack.  You can also place it between two pieces of parchment and press down with bottom of heavy skillet.
• In a large saute pan, heat oil over medium heat.  Add garlic.  Cook until soft and translucent.  3 to 4 minutes.  Transfer garlic with a slotted spoon to a small plate.  Set aside.  
• Add potatoes to hot oil.  Cook, turning occasionally, 5 minutes.  Add cracked coriander, garlic, olives and lemon zest.  Cook, stirring occasionally, until potatoes are crisp and golden about 5 minutes more.
• Remove from heat and stir in lemon juice and slat

Serves 6

Red Wine Potatoes

Use a medium potato for this recipe, something with a firm skin.  For a nice vegetarian dish sprinkle with feta or goat cheese while still hot, otherwise serve with a roast of your choice.  Based on a recipe from Food and Drink Magazine

1.125 kg medium size potatoes, skin on
1/4 cup olive oil
1 tbsp coriander
1 cup dry red wine
1 tsp salt
1/2 tsp freshly ground pepper
1/2 cup chopped fresh herbs such as thyme, basil, parsley or fresh coriander

• Using smooth side of a kitchen mallet, crack the potatoes so there are cracks, but potato is still fully intact.
• Heat oil in a large deep frying pan over medium heat.  Add potatoes in a single layer.  Turn potatoes for 20 to 25 minutes or until golden brown on all sides.
• Sprinkle with coriander, cook 1 to 2 minutes or until fragrant.  Pour over wine and sprinkle with salt and pepper; cover.
• Reduce heat so potatoes simmer for 20 to 30 minutes or until much of the wine has evaporated and potatoes are tender when pierced.
• Pile potatoes into serving dish; sprinkle with herbs.  Pour pan juices into a deep small dish.  Use a tine spoon to drizzle just a bit over each potato when split open.

Makes 4 to 6 servings.

Danish Potatoes

Who knew I have been doing these wrong! Well maybe not wrong but my version of this recipe was to mix brown sugar with butter and fry with small potatoes until they caramelize.  This has been a constant for our holiday dinners and I always thought that was the only way to do it.  I found this in Food and Drink Magazine and absolutely love it.  Use good quality, fresh mini potatoes.

750 g very small thin skinned potatoes
3 tbsp granulated sugar
2 tbsp unsalted butter
2 tbsp water
Coarse salt

• Boil potatoes in water to cover for 8 to 10 minutes until they are not quite cooked and offer some resistance when poked with a skewer.  Drain, rinse under cold running water and cool.
• Add sugar to a saute pan large enough to later hold potatoes easily in lamas a single layer My cast iron works great for this.  Cook sugar over high heat until just melting.  Reduce heat to medium high, add butter and stir for a minute to incorporate.  Slowly add water while stirring constantly.
• Add potatoes; turn to coat with sugar mixture.  Continue cooking for 8 to 10 minutes, stirring and lifting potatoes constantly, until a rich deeply coloured caramel glaze forms on each potato.  Turn into a warmed dish; lightly sprinkle with pinches of salt.  Serve right away with chicken, lamb or pork.

Makes 4 to 6 servings.

Stove Top Potato Confit

Potatoes are always a crowd pleaser at my house and this is a good basic recipe for making them

1/2 cup chicken stock
Juice of 1/2 lemon
1/3 cup extra virgin olive oil
1.5 kg fingerling or mini potatoes
Salt and Freshly ground pepper
1 large head of garlic, cloves separated and peeled
Leaves from a small bunch sage

• In a large skillet (I use cast iron) stir together stock, lemon juice and oil.  Add potatoes to pan; season generously with salt and pepper and bring to a simmer over medium heat.  Reduce to low and cover with foil and leave undisturbed for 10 minutes.  Give the potatoes a stir, cover again and leave for another 10 minutes.  Remove foil.
• Increase heat to medium low, add garlic and sage to pan and give it all a stir.  Cook an additional 20 minutes, stirring 3 or 4 times, or until potatoes and garlic are very tender and golden.  Check for seasoning and add more salt and pepper if necessary.  Keep warm until serving.

Oven Baked Pork Chops with Lemon Feta Potatoes

These potatoes are fabulous, top them with your protein of choice.

1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
3 cloves garlic, finely chopped
1/2 tsp salt
1 1/2 tsp coarsely ground black pepper
2 tbsp dried oregano
1 tbsp chopped fresh thyme
1 kg pork chops
5 medium Yukon Gold potatoes, peeled and sliced 1/3 inch thick
125 g Feta Cheese, crumbled
1/2 cup water

• In a resealable plastic bag, combine olive oil, lemon juice, garlic, salt, pepper, oregano and thyme.  Insert pork chops, remove as much air as possible from bag and seal; massage marinade into pork and refrigerate at least 12 hours or overnight, turning over roughly midway through.
• Preheat oven to 350F.
• Heat a large heavy bottom skillet large enough to hold the pork, over medium heat on the stovetop.  Open bag containing pork and scrape off as much garlic as possible, returning garlic to the bag; reserve marinade.  Brown meat on all sides and remove to a plate.
• Brush roasting pan with some of the reserved marinade.  Arrange half of the potato slices, overlapping in the bottom of the pan; brush with additional marinade and sprinkle feta evenly over.  Cover with remaining potatoes; pour water over.  Arrange meat over potatoes and drizzle all with remaining marinade.  Season with additional black pepper.
• Roast for 1 hour or until a meat is cooked through.

Patatas Bravas

I got this recipe from Food and Drink Holiday 2015 and it is the first time I have heard of it.  Typically a tapa is deep fried but these are baked for a healthier choice.

POTATOES
750 g Yukon gold potatoes, peeled and cut into rough 1 1/2 to 2 inch dice
3 tbsp olive oil
Salt and freshly ground pepper

TOMATO SAUCE
1 tbsp olive oil
1/2 cup chopped Spanish onion
1 tbsp chopped garlic
1 tsp hot smoked Spanish paprika
1/4 tsp red chili flakes
2 cups pureed tomatoes
1/4 tsp sugar
2 tbsp sherry vinegar
Salt

AIOLI
1/4 cup mayonnaise
1/2 tsp minced garlic or more to taste
1 tsp lemon juice
Salt and freshly ground pepper

GARNISH
1 tbsp chopped parsley

• Preheat oven to 450F.
• Place potatoes in a pot of salted cold water.  Bring to boil and boil for 5 minutes.  Drain well and shake dry in pot over turned off heat.
• Toss potatoes with oil and season with salt and pepper.  Place on baking sheet and bake for about 20 to 25 minutes or until golden and tender, turning occasionally.  Remove from oven and sprinkle with more salt.  Reserve.
• Heat 1 tbsp oil in skillet over medium low heat.  Add onion and garlic and sauté for 7 to 10 minutes or until soft.  Stir in paprika and chili flakes and cook for 1 minute.  Add tomatoes and bring to boil.  Reduce heat and simmer for 10 to 15 minutes or until thickened.  Add sugar and sherry vinegar.  Season with salt.  Reserve until needed.
• Combine mayonnaise with garlic and lemon juice.  Season with salt and pepper.
• Place potatoes on serving and spoon over warm tomato sauce.  Streak with the aioli and sprinkle with parsley.

Duck Confit and Springtime Hash with Fried Duck Egg

If you cannot find duck you can change this to Chicken.  From Food and Drink Spring 2015.

750 g mini new potatoes, cut into 3/4 inch thick rounds
2 duck legs confit, about 275 g
1 tbsp unsalted butter
Salt to taste
500 g asparagus, tough ends trimmed and cut on the bias into 1 1/2 inch lengths
175 g sugar snap peas ends trimmed, stringed
1 tbsp chopped garlic
1 tsp chopped fresh thyme
2 tbsp chopped parsley
1 tbsp unsalted butter
4 duck eggs
Pepper to taste

1. Place potatoes in a pot of cold salted water over medium high heat.  Bring to a boil and boil for 8 minutes or until tender.  Drain well.  Reserve.
2. Place duck legs, skin side up, in a large frying pan, (ideally cast iron) over medium low heat.  Cook for 12 minutes, turning after fat has begun to render or until duck is warmed through.  Pull meat from bones in largest possible pieces and return skin and any fat to pan.  Cook skin for 10 minutes longer or until browned and crisp.  Remove from pan, chop and reserve, leaving fat in pan.
3. Add butter and potatoes to pan, season with salt, and cook on medium, turning for 8 minutes or until nicely browned.  Remove from pan.
4. Add asparagus and sauté for 2 minutes or until softened.  Add sugar snaps, garlic and thyme and sauté 1 minute longer or until vegetables are tender crisp.  Return potatoes to pan along with duck meat and stir to rewarm and combine.  Add 1 tbsp parsley and season with salt.
5. While hash is warming, heat a large nonstick frying pan on medium low heat.  Add butter, and as soon as it has melted crack eggs into 4 separate corners, cover pan with a lid and cook for 3 minutes or until white is set but yolk is still runny.  Season with salt and pepper and serve onto of hash and chopped crisp skin.  Sprinkle with remaining 1 tbsp parsley.

Makes 4 servings.

Lemony Golden Potatoes with Smoked Paprika and Cilantro

A rich side dish perfect with almost anything!  From Food and Drink Holiday 2014.

1/5 kg small Yukon Gold potatoes, about 8
1/2 cup extra virgin olive oil
3 lemons, juiced about 1/2 cup
1/2 cup fresh chopped cilantro, divided
1 1/2 tsp sea salt
1 tsp smoked paprika

1. Preheat oven to 450F.
2. Peel and slice potatoes into eighths.
3. In a large ovenproof dish, toss potatoes with olive oil, lemon juice, 3/4 of cilantro, salt and paprika.  Roast, uncovered for 50 minutes, flipping potatoes halfway through cook time.  When done potatoes will be golden brown and crispy on the outside.  Transfer potatoes ot serving dish, garnish with remaining cilantro and serve immediately.

Serves 6

Candied Potatoes

These are a family favourite at holiday time.

1 kg potatoes, very small (Parisienne)
50 g brown sugar
50 g butter

Wash potatoes.  Boil in skin then peel.  Put butter and sugar in frying pan and heat over medium heat.  Add potatoes; stir until completely covered.

Goat Cheese Mashed Potatoes

A different take on mashed potatoes.  Roasted garlic always makes mashed potatoes taste better and I am also a big fan of goat cheese.  From Food and Drink Autumn 2011.

1.5 kg Yukon Gold potatoes, peeled
1 cup milk
1 cup soft goat cheese
1/4 cup roasted garlic puree
1/2 cup butter
Salt and freshly ground pepper

1. Cut potatoes in even size chunks and place in cold salted water.  Bring to boil and boil until tender, about 15 to 20 minutes.  Drain well, return potatoes to pot and place on turned off burner to dry.
2. Mash potatoes with a potato masher or whisk.  Whisk in enough milk to make a thick puree, together with goat cheese, roasted garlic and butter.  Season well with salt and pepper.

Serves 8

Roesti Potato Bake

A simple version of the more complicated Roesti potatoes.  This baked casserole is fairly simple but you still get that great crispy top.  From the Milk Calendar 2014.  I used PC Swiss Cheese for this and I was pleasantly surprised by the quality of the cheese.

4 medium oblong baking potatoes (Russet or yellow fleshed)
1 egg
1/2 tsp salt
1/4 tsp pepper
1 cup shredded swiss or gouda cheese, divided
1/4 cup all purpose flour

1. Preheat oven to 400F.  Butter a shallow 6 to 8 cup glass or ceramic baking dish.
2. Peel and rinse potatoes.  Shred on the coarse side of a box cheese grater.  Place in a colander; using hands, squeeze out excess liquid.
3. In a bowl, whisk together egg, salt and pepper.  Stir in potatoes and half the cheese; toss baking dish.  Bake for about 45 min or until golden, crisp and potatoes are tender.
4. Preheat broiler with rack 4 inches from heat.  Sprinkle casserole with remaining cheese; broil for 3 min or until cheese is melted and starting to brown.

Orchard Chicken and Bacon Pie with Scalloped Potato Crust

This was flavour fabulous!  Everything I love including some extra wine to drink!  From Food and Drink Autumn 2011.

FILLING
1 tbsp olive oil
4 slices thick cut double smoked bacon, coarsely chopped
1 kg boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 large onion, thinly sliced
1 carrot, thinly sliced diagonally
2 cloves garlic, minced
1 bay leaf
1 cup late harvest Riesling or other fruity white wine
1 cup homemade or low sodium chicken stock
1 large Northern Spy or Gala apple, peeled, cored and cut into 16 wedges
2 tbsp each cornstarch and cold water
2 tbsp finely chopped fresh tarragon
1 tbsp smooth Dijon mustard

SCALLOPED POTATO CRUST
1 kg Yukon Gold potatoes, peeled
1 cup homemade or low sodium chicken stock
1 cup whipping cream
2 cloves garlic, minced
1/4 tsp each kosher salt and freshly ground black pepper
1 bay leaf
1 tbsp finely chopped parsley

1. For filling, heat oil in a large deep skillet over medium high heat.  Add bacon and cook for 5 to 7 minutes, stirring occasionally, until crisp.  Remove bacon with a slotted spoon and set aside on a paper towel lined plate.
2. Pour off and reserve all but 1 tbsp fat from skillet.  Season chicken thighs well with salt and pepper.  Cook thighs, in batches, for about 5 minutes, turning once, until golden brown on both sides.  Remove thighs from skillet, cut into 2 inch pieces and set aside on a second plate (separate from bacon).
3. Add an additional 1 tbsp fat to skillet if necessary and reduce heat to medium.  Add onion and carrot and cook for 5 to 7 minutes, stirring often, until onion is soft but not brown.  Add garlic and bay leaf and cook, stirring for 30 seconds or until fragrant.
4. Add wine to skillet and bring to a boil.  Stirring to scrape up any browned bits from bottom of skillet.  Boil for about 2 minutes or until wine has reduced by about half.  Add chicken stock and bring to a simmer over medium high heat.  Return chicken to skillet, along with any juices that have accumulated on plate.  Reduce heat to medium low and simmer, covered for 10 minutes.  Add apple to skillet and simmer, covered for 10 minutes or until chicken thighs are no longer pink inside and carrot and apple are tender.
5. IN a small bowl, stir together cornstarch and water.  Add to skillet and bring to a  boil, stirring constantly, until sauce thickens and is smooth.  Remove from heat and discard bay leaf.  Stir in bacon, tarragon and mustard.  Season with more salt and pepper if necessary.  Spoon chicken mixture into a shallow 8 cup baking dish.  If you're not completing the pie immediately, cover and refrigerate it until ready to proceed, removing it from the refrigerator about 30 minutes before adding the scalloped potato crust.
6. For scalloped potato crust, preheat the oven to 425F.
7. Slice potatoes very thinly.  In a large saucepan, combine stock, cream, garlic, salt, pepper and bay leaf.  Bring to a boil over medium high heat and add potatoes.  Reduce heat to medium low and simmer, uncovered for 12 to 15 minutes.  Rearranging potatoes gently once or twice until potatoes are tender but not broken up.
8. With a slotted spoon, carefully remove potatoes from saucepan and arrange more or less in an even layer on top of chicken mixture,  discarding bay leaf.   Put dish on baking sheet.  Bake for 25 to 30 minutes until potatoes are golden brown and chicken mixture is bubbling.  Let stand 10 minutes, then sprinkle evenly with parsley before serving.

Gratin of Potatoes, Shallots and Sage

Another great recipe from Food and Drink Holiday 2000.  These are very rich.

1.5 kg (3 lbs) Yukon Gold Potatoes, peeled
1/4 cup butter
2 cups whipping cream
2 cups milk
6 shallots, chopped
1/4 cup sliced fresh sage
4 cloves garlic, chopped

1. Preheat oven to 400F.  Thinly slice potatoes.  Butter a 13 x 9 inch baking dish.
2. Combine cream, milk, shallots, sage and garlic in pot.  Bring to boil.  Remove from heat and let sit for 15 minutes.  Strain, reserving both vegetables and liquid separately.
3. Make a single layer of potatoes in dish.  Season with salt and pepper.  Sprinkle over some shallot mixture.  Repeat layers, seasoning and sprinkling on vegetables until all potatoes are used up.  Pour over liquid.  Press potatoes down to make sure the liquid comes right to top.  If not add more cream.  Dot with butter.
4. Bake for 45 minutes to 1 hour or until potatoes are tender and liquid is absorbed.

serves 8

Shepherd's Pie

A traditional dinner that is easy and the kids will eat.

1 lb hamburger
1 can cream style corn
2 small garlic cloves
5 medium potatoes
1 tbsp butter
1/4 cup milk
1 cup grated cheddar cheese
1 onion, chopped

Put hamburger in frying pan and cook over medium heat.  Drain fat and when browned mix in cream corn and 1 garlic (crushed).  Simmer for 3 to 5 minutes.  Pour into a 9 x 12 inch pan.  Peel potatoes and cut in quarters.  Place in a pot of boiling water and boil until well cooked.  Drain water and mash potatoes with milk, butter and 1 crushed garlic clove.  Spread over meat mixture.  Sprinkle grated cheese over potatoes.  Place in oven at 350 F for 10 minutes.

Corn Chowder with Lobster

My lovely husband helped me with this one as I was working that day and didn't have time to make the stock.  It is absolutely worth it to make this stock…although it is a bit time consuming.  Serve with a nice bread and a green salad. From Food and Drink Winter 2001

750-1kg live lobster
1 stalk celery
1 carrot
1 sprig parsley
1 bay leaf
2 tbsp butter
1 medium onion, diced
1 tsp Dijon mustard
1/2 tsp paprika
1/4 cup all purpose flour
3 cups lobster or fish stock
1 lb (500g) potatoes, peeled and diced
1 1/2 cups frozen kernel corn
1/4 to 1/22 tsp salt
2 cups whole milk
1/4 cup sliced green onions
1/4 tsp freshly ground black pepper

Place live lobster in a large pot of boiling water.  Cook 8 to 10 minutes then remove lobster.  Ladle 5 cups cooking water into a large saucepan.  Add celery, carrot, parsley and bay leaf.  Remove meat from lobster and discard tomalley and coral.  Add shells to cooking water.  Slice lobster and refrigerate.  Bring cooking liquid to a boil.  Cover, reduce heat and simmer 1 1/2 hours.  Reserving broth, strain out and discard solids.  This can be done a day ahead and refrigerated.  Measure out 3 cups for chowder.  Freeze any remaining liquid to use as fish stock in another recipe.

Melt butter in a large saucepan over medium heat.  Stir in onion, mustard and paprika.  Cook 2 minutes or until onion has softened.  Sprinkle with flour.  Stir until absorbed.  Slide pan off heat.  Add cool stock in several batches, stirring until smooth before adding more.  Return to heat.

Add potatoes.  Bring to a boil, then reduce heat.  Cover and simmer 15 minutes, stirring occasionally or until potatoes are tender.  Add corn and simmer 5 minutes or until hot.  Taste and add salt as needed.  Stir in milk and green onions.  Heat until very hot, but do not boil.  Ladle into warmed soup bowls and top with sliced lobster.  Garnish with black pepper.

Serves 4 as a main course, 6 as a starter.

Rosemary Roasted Potatoes

A delicious and easy recipe, true comfort food!

Approx 1 kg small red potatoes per 6 people
Olive Oil
Fresh Rosemary
Salt and Pepper to taste

Preheat oven to 400F.  Line a baking pan with olive oil.  Add potatoes and stir them around until coated with oil.  Sprinkle with rosemary leaves, salt and pepper.  Bake until done, approx 1 hour.

**other fresh herbs such as sage, fennel, bay leaves, parsely and basil can be added or used according to taste.

Pittsburgh Potatoes

I have no idea why these are called Pittsburgh Potatoes, but the recipe was fun!  I made some changes to reflect what I have available to me so I will give you the recipe and note what changes I made.

3/4 lb Muenster or other mild cheese, cut in chunks (I used Havarti and used about 400g)
1 can (13oz) evaporated milk
2 tbsp butter
1 small onion, grated
1 tsp salt
1/4 tsp dry mustard
1/8 tsp pepper
Dash of hot pepper sauce
1 egg
4 cups 1/2 inch cubed potatoes, cooked
1 jar pimentos cut in 1 inch strips (I used pickled peppers)

In medium saucepan combine cheese, milk, butter, onion, salt, mustard, pepper and pepper sauce.  Stir over medium heat until cheese melts, Remove from heat; briskly stir in egg.  Combine potatoes and pimentos in greased 1 1/2 quart casserole; pour on sauce.  Bake in 350 oven 25 minutes or until bubbly.  Garnish with pimento.  Makes 8 servings.

Senate Bean Soup

Fall is coming, time for some soups!

1 lb dried beans (navy, pea or great northern) rinsed and picked over
water
1 meaty ham bone
3 medium potatoes, peeled and diced
1 large onion, chopped (1 cup)
1 cup diced celery
2 cloves garlic, minced
salt and pepper to taste

In a large pot soak beans overnight in 2 quarts of water.  Next morning add 2 more quarts water.  Add ham bone, bring to boil and skim.  Cover then simmer 2 hours or until beans begin to fall apart.  Add potatoes, onion, celery and garlic.  Simmer 1 hour longer.  Remove ham bone and cut up meat.  Discard bone; return meat to soup.  If desired, mash beans and potatoes against side of pot to thicken soup.  Season.  Makes 4 quarts and can be frozen.

Scalloped Potatoes with Porcini and Bacon

These are amazing!  I couldn't find Porcini Mushrooms so just cooked regular ones.  I only have 1% milk in the house so I didn't use the 2% suggested, I also only used a 1/2 cup whipping cream and topped it up with milk to make 1 cup.

1 pkg (14g) dried porcini mushrooms, optional
6 strips bacon, thinly sliced (or more if you wish)
1 small onion, diced
 2 garlic cloves, minced
2 lbs (1kg) potatoes, preferably Yukon Gold
2 cups milk, 2% or homogenized
1 cup whipping cream
Pinch of nutmeg
Salt and pepper
1 cup coarsely grated Gruyere cheese (try smoked for a different flavour)

1. Preheat oven to 350F.
2. Butter a casserole that measures about 9 inches square.  Place mushrooms in a small bowl.  Cover mushrooms with about 1/2 cup boiling water.  Let stand while preparing ingredients.
3. In a large frying pan (I prefer cast iron), cook bacon over medium heat until it starts to crisp, about 5 minutes.  Add onion and continue to cook until bacon is crisp and onion is tender, about 5 more minutes.  Add garlic and cook about 30 seconds just until fragrant (be careful not to burn it as it will get bitter if you do).  Strain mushrooms over a bowl but don't discard liquid.  Squeeze out any liquid from mushrooms into bowl.  Chop mushrooms and stir into bacon mixture.
4. Peel potatoes and slice as thinly as possible, no thicker than 1/4 inch.  Place milk, cream and nutmeg in a large wide pan.  Gradually add mushroom liquid, so that any grit at bottom of bowl doesn't get added.  Over medium heat, bring to a simmer.  Add potatoes to simmering milk mixture.  Stir.  Cook just until almost fork tender, about 10 minutes.
5. Using a slotted spoon, remove and spread about half the potatoes into prepared casserole.  Topp with half the bacon mixture.  Lightly season with salt and pepper.  Spoon remaining potatoes over top.  Repeat with bacon mixture and seasonings.  Carefully pour milk mixture over top, to evenly distribute.  Bake, covered 30 minutes.  Uncover, sprinkle with cheese and continue to bake until golden and bubbling, about 20 to 30 minutes.  Let stand 15 minutes before serving.

Serves 8