4 cups potatoes, diced small (see NOTES)
¼ cup finely diced onions
2 tbs fresh chives, snipped
2 cups shredded sharp cheddar cheese
¾ cup mayonnaise
8 slices crisp cooked bacon, diced
½ tsp salt (optional)
¼ tsp pepper
Preheat oven to 325 degrees F.
Mix all ingredients together in a large bowl, making sure the potatoes are well coated with the mayonnaise.
Place potato mixture in a 2- quart baking dish (you can also use a 9 x 9- or 11 x 7-inch pan)
You may sprinkle a bit of extra cheese on the top, but that is optional.
Bake for 90 minutes or until potatoes are done in the center of the casserole.
SLOW COOKER DIRECTIONS:
Mix all ingredients and place in a 4-6 quart slow cooker.
Cover and cook on low 6-8 hours, high 4-6 hours.
Bear in mind the top will not brown in the slow cooker.
You may substitute the fresh potatoes for an equal amount of frozen southern-style hash browns. If you don’t defrost the frozen potatoes, extend the bake time 15-30 minutes.
You don’t have to bother peeling the fresh potatoes. Just make sure to scrub them well before dicing.