Kugeli Comfort Potato Dish

Ingredients

• 1 teaspoon butter
• 2 large onions, chopped
• 1 cup sliced baby portobello mushrooms
• 1/2 (12 ounce) package bacon
• 1 (12 fluid ounce) can evaporated milk
• 6 eggs
• 5 pounds Idaho potatoes, shredded
• 1 cup chopped sun-dried tomatoes
• Salt and ground black pepper to taste
• 2 cups shredded Cheddar cheese, divided
• 1/4 cup sour cream, or to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13-inch casserole dish.

Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon.

Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. Pour potato mixture, including all the liquid, into the prepared casserole dish. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.

Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. Serve with sour cream.