Black Truffle Breakfast Casserole With Egg, Bacon, And Scalloped Potatoes

• 1.5 Lbs Gold Yukon potatoes
• 2 Cups chopped mushrooms
• 1 Package (normally 1 pound) bacon
• 1 1/4 Cups green bell pepper, diced
• 1 Jalapeno, diced and seeded (leave some to keep it hot if spicy is desired)
• 1 Cup sliced green onion
• 1 Tbsp. butter
• 3/4 Cup cream
• 3/4 Cup heavy cream
• Black pepper
• Gustus Vitae Italian Black Truffle Sea Salt
• 1/2 Cup grated cheddar cheese
• 1/2 Cup grated Monterey Jack Cheese
• 2 Tbsp Flour

1. Scrub potatoes clean and use a mandolin to cut thin layers of potatoes, cook for about 4 minutes in boiling water
2. Cook bacon in skillet until desired crispiness is reached, crumble
3. Add butter to skillet and cook bell pepper and jalapeno for 5 minutes, add mushrooms and cook another 3 minutes
4. Combine half and half, heavy cream, pepper, and flour and whisk together
5. Layer bottom of small baking dish with butter or non-stick cooking spray
6. Mix bell pepper, jalapeno, and mushrooms with crumbled bacon
7. Mix cheeses together
8. Layer 1/3 potatoes, 1/3 bacon/vegetable mixture, 1/3 of the cheese mixture, and 1/3 of the cream
9. Repeat this step twice more
10. Cover with foil and bake for 50 minutes
11. Remove, add a small layer of cheese and bake for another 10 minutes
12. Sprinkle Gustus Vitae Italian Black Truffle Sea Salt and chopped green onion
13. Enjoy

potatoes, mushrooms, bacon, green bell pepper, green onion, butter, cream, heavy cream, black pepper, italian black, cheddar cheese, grated monterey, flour

Taken from www.yummly.com/recipe/Black-Truffle-Breakfast-Casserole-with-Egg_-Bacon_-and-Scalloped-Potatoes-1862755 (may not work)