- 8 slices bacon, coarsely chopped
- 2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 cup packed grated hot pepper Monterey Jack cheese
- 2 tablespoons (1/4 stick) butter
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook chopped bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Combine bacon, potatoes and onion in prepared baking dish. Season with salt and pepper. Sprinkle Monterey Jack cheese over and dot with butter. Cover with aluminum foil. Bake until potatoes and onions are very tender, about 1 hour.
- Preheat broiler. Uncover baking dish and broil until top of potato mixture is brown and crisp, about 2 minutes.