Bacon, Horseradish and Two Cheese Potatoes

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

8 ounces bacon, cooked and crumbled, reserve grease

6 ounces mushrooms, chanterelle preferred

2 tablespoons melted butter

2 tablespoons prepared horseradish

8 ounces blue cheese, crumbled

8 ounces brie cheese, cut into pieces

3 teaspoons salt

2 teaspoon black pepper

2 tablespoons minced green onions

2 tablespoons minced parsley

Cook the bacon and then cook the mushroom in the bacon grease. Drizzle a little melted butter in the bottom of the baking dish. Place a third of the potatoes on the bottom. Sprinkle with salt and pepper and place the blue cheese on top. Then sprinkle the green onions on top. Put down another layer of potatoes and sprinkle with salt and pepper. Mix the melted butter with the horseradish and the brie and spread it over this layer. Sprinkle the parsley on top. Put down the final layer of potatoes and sprinkle with salt and pepper. Spread the mushroom on next and end with the crumbled bacon.

Bake in 375 degree oven for 30 minutes with foil on top. Uncover and bake for about 20 minutes more, or until potatoes are tender and the mushrooms and bacon are lightly browned and slightly crisp.


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