Asiago, Potato and Bacon Gratin

Asiago, Potato and Bacon Gratin


  •     1 1/2 pounds Yukon gold potatoes, cut into 1/4-inch-thick slices
  •     1 teaspoon salt, divided
  •     Cooking spray
  •     2 tablespoons minced yellow onion
  •     1/4 cup all-purpose flour
  •     2 cups 1% low-fat milk, divided
  •     3/4 cup (3 ounces) grated Asiago cheese
  •     1/4 cup chopped fresh chives
  •     1/4 teaspoon freshly ground black pepper
  •     4 bacon slices, cooked and crumbled
  •     1/4 cup (1 ounce) grated fresh Parmesan cheese


  1. Preheat oven to 350°.
  2. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
  3. Heat a medium saucepan coated with cooking spray over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife.
  4. Add the flour to the milk in a measuring cup and whisk to incorporate. Gradually add remaining milk mixture, stirring with a whisk.
  5. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
  6. Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices.
  7. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

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