Potatoes and Bacon Au Gratin

Potatoes and Bacon Au Gratin

We love potato dishes, especially with cheese.  And bacon always makes things better.  Here is a really good recipe that includes all of our favorites.  This is great served with pork chops, chicken or steak.  It’s good and filling enough to be a stand alone dish.

6 bacon slices

1 tablespoon butter

5 cloves of garlic, minced

3 cups heavy cream

1/8 tsp. cayenne pepper

1 tsp. salt

1 tsp. freshly ground pepper

4 green onions, white and green parts, chopped

5-6 baking potatoes, washed but unpeeled

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar

Preheat oven to 300 degrees.  Fry bacon until crisp.  Remove from pan and drain bacon slices on a paper towel. When cool, crumble and set aside.  Add the butter to the bacon grease and cook the garlic in this mixture for about 3 minutes until it is soft. Add the cream, cayenne, salt and pepper. Bring to a simmer.  Remove from heat and stir in half of the green onions.  Thinly slice the potatoes (I like to use a mandoline)  Add the potatoes to the cream mixture and stir to coat the potatoes.  In a greased 9×13 casserole dish, layer one-third of the potatoes, then sprinkle with one-third the bacon and cheeses, then another layer of potatoes, another third of bacon and cheeses and then a final layer of potatoes, bacon and cheeses. Pour any remaining cream mixture over the top.  Bake uncovered for about 1 hour and 15 minutes.  The casserole will be a little soupy but it thickens up as it sits.  Allow it to rest for 15 minutes.  Then sprinkle with remaining green onion, cut into squares and serve.


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