French Idaho® Potato Casserole


  • 1 tablespoon olive oil
  • 12 cups Idaho® potatoes cut into 1/4-inch cubes, about 4 pounds.
  • 1 cup Monterey Jack cheese, shredded
  • 3 cups Canadian bacon, cooked & diced
  • 3/4 cup scallions, sliced
  • 3 jalapeño peppers, seeded, finely chopped each
  • 12 eggs, beaten
  • 3/4 cup milk
  • 3/4 teaspoon pepper


  1. Grease a 13-inch by 9-inch baking dish with the olive oil.
  2. Arrange the potatoes evenly in the dish. Bake at 350°F for 10 minutes. Stir the potatoes; sprinkle with cheese, bacon, scallions and jalapeño pepper.
  3. Mix the eggs, milk and pepper in a bowl.
  4. Pour over the potatoes.
  5. Cover the casserole and store in refrigerator overnight (if possible).
  6. Bake uncovered at 350°F for 40-45 minutes or until the potatoes are tender. Remove from oven and let stand 10 minutes to absord flavors. Serve with fresh fruit.
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Photo Credit:
Marion D. Holtz
(Recipe Photo Contest Winner)

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