Shelly's Recipe

CRUSTY POTATO BAKE

Category: Hash Brown Potatoes/Casseroles

1 lb small red potatoes, cut into 1/8ths
1 sweet red pepper and medium onion, cut into 1 inch pieces
2 clove garlic, finely chopped
1 tbsp olive oil and butter
1/4 tsp dried rosemary
1/2 tsp salt and pepper
1 (4 oz) can artichoke hearts, drained and quartered
4 oz Canadian bacon, diced
1 (8 oz) container sour cream
4 oz cream cheese, room temperature
1 1/2 cup plus 1/2 cup shredded cheddar cheese
1/3 cup flavored bread crumbs
1 tbsp chopped parsley

Combine first 9 ingredients in a large bowl. Spoon into a 9 inch square baking dish. Bake at 375, stirring occasionally, 45 minutes until potatoes are almost cooked. Remove from oven. Add artichoke and bacon to potatoes. (Recipe can be made ahead at this point.) Beat sour cream and cream cheese until creamy. Stir in cheese. Spread over casserole. Bake for 15 minutes. Remove oven and increase oven temperature to broil. Mix crumbs, 1/2 cup cheese and parsley. Sprinkle over casserole and broil until golden brown, about 1 minute.