°1/2 lb bacon, chopped
°1 medium onion, chopped (1/2 cup)
°1 bag (30 oz) country-grated brown potatoes, thawed, sponged
°2 cups shredded cheddar (8 oz)
°1/4 cup grated Parmesan cheese
°9 large eggs
°1 1/4 cup milk
°1 container (8 oz) sour cream
°1 teaspoon salt
°1 tsp ground mustard
°1/4 tsp pepper
°1/2 cup cornflake or panko breadcrumbs
°2 tablespoons butter or margarine, melted
Heat oven to 350°F. Coat a 13-9-inch (3-quart) glass dish with cooking spray.
In 10-inch skillet, cook bacon and onion over medium-high heat for about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towel.
In a large bowl, combine the bacon mixture, potatoes and cheeses. Pour into the baking dish. In the same bowl, beat the eggs, milk, sour cream, salt, mustard and pepper with a fork or metal whisk until smooth. Pour over potato mixture.
Cook, uncovered, for 35 minutes. In a small bowl, combine the cornflake crumbs and butter. Sprinkle over the saucepan. Cook for another 10 to 15 minutes or until the knife inserted in the centre comes out clean.