Cheesy Potato Bacon Gratin Recipes

POTATO GRATIN WITH CHEESE AND BACON

Steps:

• Preheat the oven to 300 F / 150 C / Gas 2 and grease a 10 x 12-inch (25 x 30-centimeter shallow baking dish with a little of the butter.
• Peel and slice the potatoes into thick slices, approximately 1/8-inch (3-millimeters) thick. Place the potatoes in a colander and rinse thoroughly under cold, running water. Dry with kitchen paper and season well with salt and pepper (potatoes soak up a lot of salt while cooking, so be generous). Keep to one side.
• Cut the cheese into small cubes.
• Heat a large frying pan to hot but not burning. Dry fry (fry without any fat) for about 5 minutes until the bacon lardons are crisp and golden. Drain on kitchen paper. Place half the potatoes neatly into the dish, sprinkle over the bacon, then top with half the cheese followed by the remaining potatoes.
• Pour in enough cream to just cover the potatoes-don't worry if you don't use it all. Dot the surface with the remaining butter.
• Bake in the preheated oven until the potatoes are tender when pricked with a knife, about 1 1/4 hours.
• Remove the baking dish from the oven, dot the surface with the remaining cheese and return to the oven and cook until bubbling and golden, about 15 minutes. Remove from the oven and leave to stand for 15 minutes covered in foil before serving.

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.