Easter Recipe #2: Easy, Simplified Potato Bacon Gratin

(adapted from Cooking Light)

Ingredients:
1 1/2 lb. peeled gold or russet potatoes, cut into 1/4-in slices

1 tsp. salt, divided

olive oil

1 small onion, diced

1 garlic clove, minced or pressed

1/4 c. flour

1 c. chicken broth

1 c. milk

1/2 c. grated Asiago

1/2 c. grated Parmesan

1/4 c. chopped chives (i used green onions on xmas)

1/4 tsp black pepper

4 bacon slices, cooked and crumbled (i didn’t use this on xmas, but it’s AMAZING with it in)

1/4 c. grated Parmesan

 

Instructions:

Preheat oven to 350°.

1)  Place potatoes in large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 min or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with ¼ tsp salt; set side and keep warm.

2)  Heat olive oil in saucepan over medium heat. Add onions and garlic; cook 2 min or until tender, stirring frequently. Sprinkle flour over onions and garlic. Combine broth and milk in measuring cup; gradually add ½ cup of mixture into saucepan, stirring with whisk until well blended. Add remaining liquid, stirring constantly. Cook on medium 9 minutes or until thick. Remove from heat; stir in ¾ tsp salt, cheeses, chives, pepper, and bacon.

3)  Arrange half of potatoes in bottom of 8×8 pan. Pour half of cheese sauce over potatoes. Top with remaining potatoes, then remaining sauce. Sprinkle with ¼ cup Parmesan. Bake for 35 minutes.

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