I know a few of you are waiting on blog news. I was going to work on graphics and such, but my computer mouse died. So, I was annoyed and did not work on anything. I did setup the page, it’s over here if you want to get a jump start of bookmarking/following.
Anyway… have your Wednesday recipe. It’s a pretty delicious one, too!
I know I have discussed the fact that bacon, potatoes, and cheese are, in my opinion, the perfect combination when I posted Crock Pot Bacon Cheddar Potatoes. This recipe is another example of that amazingness.
I’ve been making this recipe for a long time. I got it from a website that does not exist anymore. I’m SOOOO glad I wrote it down, since I usually don’t. I would have been super sad to lose this recipe forever.
This recipe tastes like a million calories, but really only has 160 if you divide it into 8 servings or 215 if you do 6 servings (using skim milk and turkey bacon). It just depends how hungry you are.
Bacon Potatoes Gratin
1 ½ lbs Yellow Potatoes (Such As Yukon Gold)
¼ Cup Flour
2 Cups Milk
4 Bacon slices
1 2/3 cup Parmesan Blend Cheese
½ Tbsp Minced Garlic
Salt and Pepper, To Taste
Wash, peel, and thinly slice potatoes. Place them in a pot and cover with water. Bring to a boil, and let cook for about 5 minutes, or until they are almost tender.
While potatoes are cooking, cook bacon and garlic in the bottom of a sauce pan.
Add flour, and let cook about two minutes.
Slowly add milk. Whisk until smooth. Allow sauce to cook about 8-10 minutes, or until it starts to thicken.
Remove sauce from heat and stir in salt, pepper, and 1 1/3 cup cheese.
The original recipe called for ½ cup Parmesan and 1 cup Asiago. I just bought this Walmart brand Parmesan blend. It works quite well in this recipe. It came in a 1 2/3 cup package. I just used it all instead of having a few tablespoons leftover.
Spray a baking dish and put half the potatoes in the bottom. Pour half the cheese sauce over potatoes and repeat with remaining potatoes and sauce. Top with the remaining cheese.
Bake at 350F for about 35 minutes, or until it gets bubbly and golden brown. Enjoy.
I usually try to add some type of vegetable to this dish. My daughter will really only eat vegetables if they’re in something or covered in sauce. I know this sounds weird, but this was super delicious with some frozen corn mixed in with the potatoes. The kid and husband agreed!