Decadent Three Cheese And Bacon Au Gratin Potatoes Recipes

3 CHEESE POTATOES AU GRATIN

3 cheese potatoes au gratin image

Layered with butter, cream, three cheeses and garlic before being baked until golden and bubbling, potatoes au gratin is the perfect side dish.

Provided by Alida Ryder

Time 1h20m

Number Of Ingredients 13

Ingredients

1 tbsp butter
8 large potatoes (peeled and thinly sliced)
100 g (3.5oz) Gruyere (grated)
100 g (3.5oz) Raclette (grated )
50 g (1.5.oz) Parmesan (finely grated )
2 tbsp thyme leaves
salt and pepper (to taste)
½ cup milk
1 tbsp cornflour / cornstarch
2 cups heavy / whipping cream
1 tsp salt
½ tsp pepper
5 garlic cloves (thinly sliced)

Steps:

Preheat the oven to 180°C/350°F.
Butter a large casserole dish then add a layer of sliced potatoes.
Combine all the cheeses then reserve ? for the topping.
Season the potatoes with salt, pepper and thyme. Add a few tablespoons of cheese. Repeat until all the potatoes and cheese have been used.
Combine the milk, cornflour/cornstarch, cream, salt and pepper and whisk until smooth.
Pour the cream mixture over the potatoes. Press down to allow the cream to cover the potatoes.
Cover the dish with foil then place in the oven.
Allow to bake for 45 minutes until a knife can easily be inserted. Remove the foil, top with the remaining cheese and place back in the oven.
Allow to bake for another 15 minutes until the cheese has melted and the top is golden brown.
Remove from the oven, allow to cool for 5 minutes then serve.

Nutrition Facts : Calories 206 kcal, Carbohydrate 28 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 365 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

3 CHEESE AU GRATIN POTATOES WITH BACON

3 Cheese Au Gratin Potatoes With Bacon image

Make and share this 3 Cheese Au Gratin Potatoes With Bacon recipe from Food.com.

Provided by PrincesaBunati

Categories Potato

Time 1h20m

Yield 2 pans, 6-10 serving(s)

Number Of Ingredients 10

Ingredients

10 large potatoes
1 quart heavy cream
2 1/2 cups grated parmesan cheese
1 cup mozzarella cheese
1 cup asiago cheese
1 cup butter
3 tablespoons onion powder
3 tablespoons garlic powder
1 tablespoon parsley
crumbled 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.

Nutrition Facts : Calories 1553.9, Fat 106.1, SaturatedFat 65.8, Cholesterol 350.1, Sodium 1072.5, Carbohydrate 119.9, Fiber 14.2, Sugar 7.8, Protein 37.2

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