3-Cheese and Bacon au Gratin Potatoes
Ingredients:
1 tablespoon unsalted butter, softened
1 1⁄2 pounds russet potatoes, peeled and sliced 1⁄8 inch thick
1 teaspoon dried thyme
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon garlic salt
1 cup shredded mozzarella cheese
1⁄2 cup shredded Parmesan cheese
1 1⁄2 cups heavy cream
1⁄4 pound sliced bacon, cooked until crisp and crumbled (about 1⁄2 cup)
1⁄2 cup shredded cheddar cheese
Method:
1. Preheat the oven to 375°F and grease a 9×13-inch baking dish with the butter.
2. Spread half of the potatoes in the bottom of the prepared baking dish. Season with 1⁄2 teaspoon of the thyme, 1⁄4 teaspoon of the salt, 1⁄4 teaspoon of the pepper, and 1⁄4 teaspoon of the garlic salt. Layer with 1⁄2 cup of the mozzarella cheese and the Parmesan cheese.
3. Slowly pour 3⁄4 cup of the cream over the first layer. Layer the remaining potatoes on top, season with the remaining 1⁄2 teaspoon thyme, 1⁄4 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄4 teaspoon garlic salt, and sprinkle with the remaining 1⁄2 cup mozzarella cheese.
4. Slowly pour the remaining 3⁄4 cup cream over everything, then top with the bacon and cheddar cheese. Bake uncovered, for 45 minutes, until bubbly and the potatoes are fork tender.
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