Baked Potato Casserole

12 russet potatoes, peeled (or not) and sliced into 1/4" thick rounds
salt and pepper, to taste
2 cloves minced garlic
1 cup shredded Parmesan cheese
2 cups Colby Jack cheese
8 slices bacon, cooked to desired crispiness and crumbled
2 cups milk
2 large eggs
2 Tblsp. fresh parsley, chopped

Preheat oven to 375 F.

Layer half of the potato slices in a greased 9" x 13" baking dish, overlapping slightly.  Season with salt and pepper to taste.  Sprinkle minced garlic, shredded cheeses, and cooked bacon over potatoes.  Repeat with another layer of potatoes, garlic, cheeses, and bacon.

Beat eggs with milk and pour over the potatoes; sprinkle with chopped parsley.

Cover with foil and bake for 75-90 minutes, or until custard forms and sets.

Remove foil and cook another 10-15 minutes or until top is browned.

Let rest 10-20 minutes before serving.

Photo courtesy of dietfood.com