4 medium sized yukon gold potatoes
6 slices bacon, diced and cooked
6 spring onions, thinly sliced
1/2 jalapeno, diced
1/2 red bell pepper, diced
1 cup milk
1 1/2 cups sour cream
2 tbsp flour
2 cups shredded cheddar cheese
1/4 cup panko
5 tbsp butter, melted
salt and pepper
Peel potatoes but leave them whole, boil potatoes, until just tender but not cooked all the way through, about 20-25 minutes. Drain, cool and cut into 1/4 inch thick slices.
Preheat oven to 350.
In a greased deep pie dish, layer half of potato slices, then top with half the bacon, spring onions, jalapeno and red pepper.
Whisk milk into sour cream and flour until smooth. Season with salt and pepper. Spread half the mixture over the potato layer and then sprinkle with half the cheese. Season with salt and pepper. Repeat layers.
Sprinkle Panko over top and drizzle butter over all. Bake uncovered for 30 minutes until golden and bubbly.