Potato Gratin with Bacon & Cheese by Anna Russell This is perfect as a dinner side, buffet, or brunch dish. It can be assembled a day ahead and baked later. It does take quite a bit of time to cook, so plan to get it in the oven first. If you have a mandolin or slicer, use it to make the potato slices evenly and quickly. ½ lb (226 gr) bacon, regular or low salt 1 shallot, peeled, minced 1 TBS butter 2 ½ cups half n’ half 2 tsp thyme 2 tsp salt, to taste ¾ tsp ground black pepper ½ tsp dry mustard powder 2 lbs Yukon gold potatoes, peeled, cut into ⅛ inch thick rounds (keep in a bowl of water) 1 medium sweet onion, peeled, halved and thinly sliced 8 oz cheese, shredded (suggestions: old cheddar, swiss, smoked cheese gouda) 2 TBS flour Preheat oven to 375°F. Butter 13x9 inch glass baking dish. Cut up bacon with kitchen scissors into a frying pan over medium-high heat. Brown and drain on paper towels. In a small saucepan over medium heat, sauté shallot in butter until clear. Whisk in cream, thyme, salt, pepper, and mustard powder. Add less salt if using regular bacon; more salt if using low salt bacon. The potatoes absorb a lot of salt flavor. Remove potato slices from water and pat dry with paper towels. Place ⅓ of the potatoes in the prepared casserole dish, overlapping slightly. Sprinkle with 1 tablespoon flour. Top with ½ of the onions, ½ of the crumbled bacon, and ⅓ of the cheese. Layer with another ⅓ of the potatoes, tablespoon flour, remaining ½ of the onions, remaining ½ of the bacon and ⅓ of the cheese. Top with remaining ⅓ of potatoes. Pour cream mixture evenly over potatoes. Sprinkle with remaining ⅓ of the cheese. Cover gratin with foil and bake for 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let cool for 10 minutes before serving. Serves 10 - 12 RETURN TO THE RECIPES PRINTABLE

Potato Gratin with Bacon & Cheese

by Anna Russell

This is perfect as a dinner side, buffet, or brunch dish. It can be assembled a day ahead and baked later. It does take quite a bit of time to cook, so plan to get it in the oven first. If you have a mandolin or slicer, use it to make the potato slices evenly and quickly.

•½ lb (226 gr) bacon, regular or low salt
•1 shallot, peeled, minced
•1 TBS butter
•2 ½ cups half n’ half
•2 tsp thyme
•2 tsp salt, to taste
•¾ tsp ground black pepper
•½ tsp dry mustard powder
•2 lbs Yukon gold potatoes, peeled, cut into ⅛ inch thick rounds (keep in a bowl of water)
•1 medium sweet onion, peeled, halved and thinly sliced
•8 oz cheese, shredded (suggestions: old cheddar, swiss, smoked cheese gouda)
•2 TBS flour

Preheat oven to 375°F. Butter 13x9 inch glass baking dish.

Cut up bacon with kitchen scissors into a frying pan over medium-high heat. Brown and drain on paper towels. In a small saucepan over medium heat, sauté shallot in butter until clear. Whisk in cream, thyme, salt, pepper, and mustard powder. Add less salt if using regular bacon; more salt if using low salt bacon. The potatoes absorb a lot of salt flavor. Remove potato slices from water and pat dry with paper towels.

Place ⅓ of the potatoes in the prepared casserole dish, overlapping slightly. Sprinkle with 1 tablespoon flour. Top with ½ of the onions, ½ of the crumbled bacon, and ⅓ of the cheese.

Layer with another ⅓ of the potatoes, tablespoon flour, remaining ½ of the onions, remaining ½ of the bacon and ⅓ of the cheese.

Top with remaining ⅓ of potatoes. Pour cream mixture evenly over potatoes. Sprinkle with remaining ⅓ of the cheese. Cover gratin with foil and bake for 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer.

Let cool for 10 minutes before serving.

Serves 10 - 12

RETURN TO THE RECIPES

PRINTABLE - POTATO GRATIN WITH BACON AND CHEESE.pdf

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