Bacon Potatoes Au Gratin Food

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.

BACON POTATOES AU GRATIN

Steps:

• Scrub and clean the potatoes. Slice into 1/4 inch slices. Quarter each slice into 4 pieces. Cover with 1 inch of water in a medium bowl. Refrigerate.
• Preheat oven to 400 degrees. Smear sofened butter all over the bottom of 13 by 9 baking dish.
• In a med. size skillett, add 2 TBLS. butter and satee the chopped onion on med./low heat for 2 to 3 minutes. (stirring occasionally) Set aside to cool. After onion is cooled, dip with a slotted spoon and drain into a seperate bowl with a paper towel in the bottom. Set aside.
• In a serparate bowl, whisk together the heavy cream, milk, flour, minced garlic, salt, seasoned salt, and black pepper.
• Spread 1/3 of the potatoes in bottom of baking dish. Pour 1/3 of heavy cream mixture evenly over the potatoes. Sprinkle 1/3 of the chopped yellow onion across the pan. Repeat this process two more times.
• Cover dish with foil, and bake for 30 minutes. Remove the foil and bake for 20 more minutes, or until potatoes are golden brown and really bubbling.
• Add grated sharp cheese to the top of the potatoes evenly and bake for 3 to 5 more minutes. The cheese should be melted and bubbly.
• Add the chopped green onions and paprika if desired. Serve

THE ULTIMATE POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
• Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
• Generously butter the bottom and sides of an ovenproof casserole dish.
• In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic, Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1cup cream over the dish. Sprinkle with the remaining Parmesan.
• Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
• *Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

GRATIN OF YUKON GOLD POTATOES, BACON AND ARUGULA

Steps:

• Position rack in center of oven and preheat to 375°F. Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain.
• Mix cream and milk in 4-cup measuring cup. Layer 1/3 of potatoes in prepared dish; overlap slightly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top potatoes with half of arugula. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 cup cream mixture over. Repeat layering. Top with remaining potatoes. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining cheese and bacon. Pour remaining cream mixture over.
• Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes. Let stand 15 minutes before serving. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered with foil, in 375°F oven about 30 minutes.)

CRISPY BACON POTATOES AU GRATIN

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour, garlic powder and paprika; cook 1 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.

BACON AND SWISS AU GRATIN POTATOES

Steps:

• In a small saucepan melt margarine,then add onion and cook until soft,at this time add flour.
• Stir in the milk a little at a time until slightly thickened.
• Add 1 cup of cheese,bacon,mustard, and cayenne pepper.
• Stir until cheese is melted, if mixture seems to be too thick add a bit more milk to thin it out some.
• In a lightly greased or sprayed 1 1/2 quart baking dish layer half of the potatoes, then sprinkle with half of the salt, pepper, and garlic powder.
• Pour half of the cheese sauce over the potatoes and repeat with remaining ingredients, finishing with the cheese sauce.
• Cover and bake for 45 minutes at 375 degrees remove cover, top with remaining 1/2 cup of swiss cheese and bake for another 15 to 20 minutes or until top is golden brown.
• Let " rest " for 10 minutes, serve and ENJOY !