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Creamy Potato Casserole with Bacon and Poblano Peppers

By © 2014 Jane Bonacci, The Heritage Cook. All rights reserved.
  • minutes
  • Serves 8

INGREDIENTS

6

strips Bacon

1

Cilantro, fresh

1/4 cup

Cilantro or italian parsley, fresh

4

Poblano peppers

1

Black pepper, Freshly ground

1

Kosher or sea salt

1 tbsp

Olive oil, organic

2 cups

Cheddar cheese

1/3 cup

Heavy cream or half and half

4

Large russet (or idaho) potatoes, scrubbed and peeled