Bacon & Goat Cheese Layered Potato Bake

• 6 whole Russet Potatoes (Peeled, Sliced With A Mandoline)
• 1/4 cups Panko
• 1/3 cups Grated Parmesan
• 1 cup Whole Milk
• 1 Tablespoon All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Goat Cheese (or Substitute Feta Cheese Crumbles)
• 8 slices Hickory Smoked Thick Sliced Bacon, Cooked Crisp, Cut In Half

1. Preheat oven to 400u0b0F. Spray a 9 x 12 baking dish with your favorite cooking spray. Layer the bottom with about half of the sliced potatoes (in an even layer) then set dish aside. In a small bowl add panko and Parmesan and mix with a fork. Set aside.
2. In a saucepan add milk and set it on medium high heat. Immediately add flour and whisk together. Add salt and black pepper and stir to combine ingredients. Cook for about 2 minutes or until it starts to thicken. Remove from heat.
3. Ladle half of the mixture on top of the first layer of potatoes. Add remaining sliced potatoes on top in an even layer. Add remaining milk mixture on top. Add Goat Cheese to the top. Add crispy cooked bacon halves across the top. Add panko/Parmesan mixture evenly across the top.
4. Cover baking dish with aluminum foil and bake 35 minutes. Remove foil and cook for an additional 5 minutes to crisp up the top of the casserole.
5. Serve and enjoy!
6. Note: If you do not have or use a mandoline use a sharp knife to thinly slice potatoes. Please be careful!

potatoes, ubc, parmesan, milk, allpurpose, salt, black pepper, goat cheese, hickory

Taken from tastykitchen.com/recipes/sidedishes/bacon-goat-cheese-layered-potato-bake/ (may not work)