Ingredients:

• 2 ½ tablespoons fine bread crumbs
• 2 tablespoons butter
• 4 new potatoes, scrubbed, cut into 1/3 inch dice
• 4 medium onions, peeled, halved and thinly sliced
• 1 teaspoon sugar
• 1 teaspoon nutmeg
• Salt
• Pepper
• 1 tablespoon flour
• 3 thin slices applewood-smoked bacon, cooked and crumbled
• 1 cup half and half
• 4 large eggs
• 5 slices Swiss cheese

Instructions:

1. Generously grease shallow round 6 cup oven proof dish or 8 inch square baking pan.  Coat with bread crumbs.
2. Heat butter in a 12 inch skillet over medium and add potatoes and cook until lightly browned, about 5 minutes stirring often.  Stir in onions, sugar, nutmeg, ¼ teaspoon salt and pepper to taste.  Cook covered until onions are tender about 3 minutes.  Then cook uncovered until onions are lightly browned but not burned.  Toss with flour and transfer to prepared dish.  Gently press down and sprinkle on bacon.
3. Combine half and half, eggs and ¼ teaspoon salt and pepper to taste in food processor.  Pour over potato-onion mixture and tap pan on counter.  Cover with cheese.  Can be made several hours ahead and refrigerated.
4. Bake at 375 about 25 or until a bit brown around the edges.  Cool on rack 10 minutes.  Serve hot or warm.

Comments: Great………..and the next day