Bacon Hashbrown Casserole

Ingredients:

• non-stick cooking spray

• 12 ounces sour cream

• ¾ cup heavy cream

• ½ cup melted butter

• 1 teaspoon chicken base

• 1/2 teaspoon kosher salt

• 1/2 teaspoon pepper

• 4 cups shredded cheddar cheese divided use

• 1 cup diced onion

• 1 j- 2 jalapenos diced

• 2 garlic cloves minced

• 2 pounds russet potatoes

• 4 slices cooked bacon crumbled - divided use

Instructions:

1. Preheat oven to 375°.

2. Spray a 9 x 13 casserole dish with non stick cooking spray.

3. In a large bowl, combine sour cream, heavy cream, butter, chicken base, salt and pepper.

4. Peel and shred potatoes using the large side of a box grater.

5. Squeeze handfuls of shredded potatoes over the sink or over a bowl to remove excess liquid.

6. This will keep the potatoes from being mushy. If using a bowl, discard liquid.

7. Place drained potatoes into a large mixing bowl and add diced onions, jalapeno and half of the bacon and half of the cheese.

8. Pour the sauce over the top and stir with a wooden spoon until thoroughly combined.

9. Add hashbrown mixture to prepared casserole dish and spread evenly.

10. Top with remaining shredded cheese and bacon crumbles.

11. Bake, uncovered for 45 minutes to 1 hour until casserole is bubbly and golden brown around the edges.

12. Remove from oven and cool about 5 minutes before serving.