Scalloped Potatoes and Bacon (Milk, Cheddar and Bell Pepper)

A good buffet dish because you can get it ready in advance and bake it whenever is most convenient.

6 potatoes
4 strips bacon
⅓ cup onion, chopped
⅓ cup green bell pepper, chopped
1 tsp. sea salt
⅛ tsp. black pepper, freshly ground
3 Tbsp. butter
⅛ cup milk, hot
2 eggs
½ cup sharp cheddar cheese, shredded

In a pot of salted water, boil potatoes until tender.

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

While potatoes are cooking, fry bacon until crisp and break into small pieces. In 2 Tbsp. of bacon drippings, cook onions and bell peppers until tender.

Using an electric mixer, beat together potatoes, salt, pepper, butter and milk. Begin beating at low speed and move up gradually to high speed, beating until potatoes are fluffy.

Add eggs, cheese, onions, bell peppers and bacon. Beat until well mixed. Scrape into prepared casserole and bake for 30-35 minutes, or until golden.