Pepperjack Potato Casserole    -back to top
 serves 4
1 lb small red potatoes washed well
6 slices thick applewood smoked bacon
2 Tbsp. butter
Large pinch kosher salt
Fresh ground black pepper
1 medium yellow white or red onion peeled sliced thin
1/2 tsp. whole cumin seed
1/2 tsp. chili powder
6oz grated wisconsin pepper jack cheese

Boil potatoes in salted water until soft about 25 min.
Drain and cool slightly
Cut potatoes into quarters and set aside
Fry bacon, drain, crumble slightly
While potatoes are boiling- saute onions until soft, in butter, salt, pepper, cumin seeds, chili powder
Combine all ingredients cook until slightly browned
Cover on low heat until cheese is melted then serve