4 lbs new red potatoes, leave skins on
2-1/2 cups sharp cheddar cheese, grated
3/4 lbs bacon
1 stick (1/2 cup) butter
1 clove garlic, diced
1 T canned pimento (none for us)
1/2 tsp crushed red pepper
2 T parsley
1 tsp salt
Fry bacon until crispy and crumble.
Dice new potatoes and boil with salt and garlic until fork tender.
Mix melted butter, parsley, pimento, and red pepper together. Add to
potatoes and toss
In a 9x13 baking dish or a 3-quart casserole dish, layer half the
potatoes, half the cheese, half the bacon, then repeat with the rest.
Bake in a 350-degree oven for 20 to 30 minutes or until bubbly.
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