View Full Version : Potato Gratin w/Asiago and Bacon

02-21-2009, 12:14 PM
1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices (I've also used red potatoes)
1 teaspoon salt, divided
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (I sometimes add more)
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 350.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with a little butter over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350 for 35 minutes or until cheese is bubbly and lightly browned.


02-21-2009, 01:47 PM
Oh hell yeah!!!! This sounds great Barb!! Definately got it on the 'to do' list!

02-21-2009, 02:13 PM
Do it soon!! lol


02-21-2009, 02:15 PM
I assume I can half this recipe with no issues?

02-21-2009, 03:03 PM
MMM this one sounds good!

High Cheese
02-21-2009, 03:32 PM
No matter what I did, I could never time a classic gratin with dinner. That's why I started using heavy cream (http://www.netcookingtalk.com/forums/showthread.php?t=2295&highlight=gratin)and smaller cooking vessels.

Sounds great, bacon is an awesome addition to a gratin.

02-21-2009, 04:17 PM
I assume I can half this recipe with no issues?

I don't see why not.