Ready in 30 minutes
Serves : 8
5 pounds Potatoes
2 cups milk
1 cup sour cream
1 cup cream cheese; chives flavored
1 box lasagna noodles
1 pound bacon
2 onions; finely chopped
2 cups Cheddar cheese; mild, shredded
3 tsp salt
2 tsp pepper
2 tsp garlic powder
1 stick butter
1 tbsp garlic; peeled and chopped
Peel and cut up potatoes into bite size pieces.
Put in pot, add 1 tsp salt, then fill pot with cold water until potatoes are covered. Bring to a boil.
Reduce heat and simmer, covered for 15-20 min. or until done–a fork can easily poke the potatoes.
Drain the potatoes, then return to the pot.
Mix in 1/2 – 1 cup milk, 3/4 cup sour cream, 1/2 cup cream cheese (chives flavor), 4 tbsp butter, 1 tsp salt, 1 tsp garlic powder, 1 tsp pepper.
Mash the potatoes. Put aside.
Boil lasagna noodles as directed on the box.
Cool under running water.
Option: cook bacon or use pre-cooked/microwaveable bacon, chop bacon.
While cooking lasagna noodles, melt 2-3 tbsp butter in a pan.
Add chopped onions and garlic, stir until onions are translucent, then add chopped bacon.
Fry for about 5 min.
Add 1/2 cup sour cream and 1/2 cup cream cheese, and stir until combined well over low heat for about 3-5 minutes.
Take off heat.
In a 9×13 baking dish, coat the bottom of the dish with butter.
Layer noodles, mashed potatoes, onion/bacon mixture, then cheese.
Repeat layer 2 more times, ending with mashed potatoes.
Reserve 1/2 cup cheese.
Bake covered at 350 degrees for 30 minutes.
Take cover off and top with remaining cheese, then back for an additional 15-20 min. until browned and bubbly.
Option: can serve with sour cream and fresh chopped chives.
By Linda Scardigno