3 Cheese Au Gratin Potatoes With Bacon Recipes

DAD'S CREAMY & CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
• Place sliced potatoes in three tight slanted rows as indicated in the photos. You don't want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
• Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
• Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
• Pour the sauce evenly over the potatoes and onions to cover them. Don't worry, the sauce will get nice and creamy while baking.
• Cover the pan with foil, then bake for 45 minutes.
• After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

THREE-CHEESE POTATO GRATIN

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
• Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
• Mix all the grated cheeses together in a medium bowl.
• Mix the yams and potatoes together in a medium bowl.
• Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
• Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.

3 CHEESE AU GRATIN POTATOES WITH BACON

Steps:

• PREHEAT OVEN AT 400F.
• Slice potatoes and put them in water. (I slice them with a slicer because if you cut them by hand, OBVIOUSLY they will be way too thick when you layer them!).
• Melt butter in a LARGE saucepan and add heavy cream, the parsley, garlic powder and onion powder. Bring to a SOFT boil.
• When (soft) boiling, TURN OFF. Add sliced potatoes and let them sit for 10-15 minutes (this is to let it cook a little bit to cut off the oven time!).
• In a BUTTERED lasagna pan, make one thin layer of potatoes. Then add a layer of grated parmesan cheese, mozzerella, asiago and the crumbled bacon, and evenly disburse ONE LADLE of the cream on top of the potatoes. Continue this step until you reach 1 inch from the top of the pan.
• POUR the cream inside the pan, enough to cover the potatoes.
• Top with a little more cheese and COVER, but leave one side OPEN to let the steam vent.
• after 35 minutes, check the potatoes. If they are not soft yet, continue again for 15 more minutes.
• UNCOVER then cook another 15 minutes.
• Let stand and the sauce will thicken.

CHEESY AU GRATIN POTATOES

Steps:

• Heat oven to 375°F.
• Scrub potatoes but do not peel. Cut into 1/8-inch slices to measure about 4 cups.
• Melt butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
• Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes.
• Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.