BACON CHEESE POTATO CASSEROLE

BACON CHEESE POTATO CASSEROLE 4 cups potatoes, diced small (see NOTES) 1/4 cup finely diced onions 2 tbs fresh chives, snipped 2 cups shredded sharp cheddar cheese 3/4 cup mayonnaise 8 slices crisp cooked bacon, diced 1/2 tsp salt (optional) 1/4 tsp pepper Preheat oven to 325 degrees F. Mix all ingredients together in a large bowl, making sure the potatoes are well coated with the mayonnaise. Place potato mixture in a 2- quart baking dish (you can also use a 9 x 9- or 11 x 7-inch pan) You may sprinkle a bit of extra cheese on the top, but that is optional. Bake for 90 minutes or until potatoes are done in the center of the casserole. SLOW COOKER DIRECTIONS: Mix all ingredients and place in a 4-6 quart slow cooker. Cover and cook on low 6-8 hours, high 4-6 hours. Bear in mind the top will not brown in the slow cooker. NOTES You may substitute the fresh potatoes for an equal amount of frozen southern-style hash browns. If you don't defrost the frozen potatoes, extend the bake time 15-30 minutes. You don't have to bother peeling the fresh potatoes. Just make sure to scrub them well before dicing.