CHEESY GRATED POTATOES

The complementary flavors of the potato, cheese, bacon, and herbs make this recipe a hit with young and old. If you are lucky enough to have some left after dinner, it reheats easily and is tasty with breakfast or brunch.

3/4 pound bacon
3 pounds potatoes, peeled
1/2 pound Swiss cheese, grated
1/4 cup freshly grated Parmesan cheese
3 garlic cloves, minced
2-3 teaspoons dried basil
6 whole green onions, minced
1/4 cup minced fresh parsley
6-8 tablespoons butter, melted
1/4 pound Cheddar cheese, grated
3 small tomatoes, seeded and diced
Salt and pepper to taste

Chop the bacon and fry until crisp. Drain on paper towels and set aside.
Boil the potatoes until tender. Drain and chill. When the potatoes are cold, grate them and place in a large bowl. Add 1/2 of the Swiss cheese, the Parmesan cheese, minced garlic, basil, 1/2 of the green onions, 1 tablespoon parsley, and 1/4 cup melted butter. Mix well. If the mixture seems at all dry, add a little more butter. Lightly pat onto a buttered 12" x 18" baking sheet. Top with the bacon, remaining green onions, remaining parsley, tomatoes, Swiss and Cheddar cheese. Drizzle with 2-3 tablespoons melted butter. Bake in a preheated 350 degree oven 20 minutes, until the cheese is melted and the potatoes are heated through.
Serves 8-10.