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In12-inchskilletovermediumheat,cookbaconuntilcrisp.Removebacon,reserving
3 tablespoonsdrippings;drainbaconon papertowels,crumble,andsetaside.
Positionchef'sbowland4 mmshreddingdiscinworkbowl.AddCheddarcheesesand
Parmesancheesein batches,cuttingto fit feedtubeif necessary.Processto shred.Setaside.
InDutchovenoverhighheat,addwaterand172teaspoonssalt;bringto boil.Meanwhile,
position4 mmshreddingdiscin workbowl.Addpotatoesin batches,cuttingto fit feed
tubeif necessary.Processto shred.Ifdesired,rinsepotatoesanddrainwell.Whenwater
boils,addpotatoes;returnto aboil.Cook1 minute,or untilcrisp-tender.Drainwell.
Exchangeshreddingdiscfor miniworkbowlandminibladein workbowl.Withprocessor
running,addparsleyandonionsthroughsmallfeedtube.Processuntilchopped,2to 3
seconds.Setaside.
Inlargemixingbowl,combinesourcream,flour,remaining_hteaspoonsalt,pepper,milk,
andreservedbacondrippings;mixwell.Addpotatoes,shreddedcheeses,onionmixture,
andreservedbacon;tossgentlyto mixwell.Spreadintogreased13x9x2-inchbakingpan.
SplitFrenchbreadlengthwise.Buttercutsides;placecutsidestogether.Cutinto1-inch
pieces.Exchangeminibowlandminibladefor multipurposebladeinworkbowl.Add
butteredbreadto workbowl.Processuntilfinecrumbsform,5to 8 seconds.Sprinkle
crumbmixtureoverpotatoes.Bakeat 350°Ffor 60to 75 minutes,or untilgoldenbrown
andedgesarebubbly.
16servings(¾cupperserving).
About330cal,12g pro,23gcarb,22gtotalfat, 12g satfat,60mgchol,
430mgsod.
6 strips bacon
8 ounces extra sharp Cheddar
cheese, chilled
6 ounces smokedsharp
Cheddar cheese, chilled
2 ounces Parmesan cheese,
room temperature
2 V_ quarts water
2V_ teaspoons salt, divided
3 pounds russet potatoes
V_ cup loosely packed fresh
parsley leaves
8 green onions, cut into
l-inch pieces
3 cups sour cream
3 tablespoons all-purpose flour
3/4 teaspoon cracked
black pepper
_/_ cup milk
1 slice (3 in.) French bread
1 tablespoon butter or
margarine, softened
G_
CE
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