Scalloped Potatoes and Bacon (Evaporated Milk, Sour Cream and Chives)

This baked potato casserole with bacon and chives is a pretty hearty dish and absolutely wonderful when the weather gets a bit cooler, days are shorter and comfort food is a top priority.

3 lbs potatoes, peeled and cut into 1" cubes (~ 8 medium)
1 cup evaporated milk
½ cup sour cream
1 tsp. sea salt
½ tsp. black pepper, freshly ground
2 cups (8 oz) cheddar cheese, shredded
6 slices bacon, cooked and chopped
2 Tbsp. fresh chives, chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x13" casserole dish and set aside.

Place potatoes in a large pot and fill with water to cover. Boil potatoes over medium-high heat for 15 minutes or until tender. Drain.

Add potatoes, evaporated milk, sour cream, and salt and pepper to a large mixing bowl and mash the potatoes slightly, making sure to leave some nice chunks.

Stir in 1½ cups cheese and half of the bacon. Pour into prepared casserole dish.

Bake uncovered for 25 minutes. Top with remaining cheese and bacon and the chives. Bake for an additional 5 minutes or until cheese is melted.