Bacon and Blue Horseradish Potatoes

1 pound red potatoes cut into chunks or slices, divided in thirds

6 slices bacon, cooked and crumbled

2 tablespoons melted butter

2 tablespoons horseradish

4 ounces blue cheese crumbles

4 ounces brie cheese, cut into small pieces

2 teaspoons salt, aprox.

1 teaspoon pepper, aprox.

2 tablespoons minced green onions

2 tablespoons minced parsley

Before you assemble this dish fry the bacon, mince the green onions and parsley and chop the brie. Place one tablespoon butter in the bottom of a casserole. Place a layer of potatoes in the dish. Sprinkle the blue cheese over the potatoes and then the minced green onions. Lightly salt and pepper this layer. Spread another layer of potatoes and top with the brie and parsley. Lightly salt and pepper this layer. Spread the last layer of potatoes on top. Mix the 2nd tablespoon of butter with the horseradish and dribble it over the potatoes, lightly add salt and pepper. Bake in the oven at 375 with foil on top for 20 minutes. Remove foil and bake for about 15 minutes longer, or until potatoes are tender. Sprinkle with the bacon crumbles and broil until the top is browned and crispy, about 5 minutes.

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