Bacon Potatoes Au Gratin Recipes

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

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.

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 !

Steps:

• Preheat oven to 400 degrees.
• Butter a large casserole dish.
• Place potatoes in even layers in casserole dish. Sprinkle with salt, pepper and garlic powder as you layer.
• In a medium sauce pan, melt butter on medium heat. Add flour and whisk. Cook for about 1 minute. Add milk and bacon and stir until slightly thickened. Poor over potatoes and top with Swiss cheese. Cover and bake for 1 1/2 hours. Uncover and broil, if desired. Let sit for a few minutes and then dig in!
• Tip: keep your potatoes in a bowl of water until you are ready to use to prevent browning. And you don't have to peel your potatoes -- more vitamins that way. Enjoy!