3 Cheese Au Gratin Potatoes With Bacon

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READY IN: 1hr 20mins
SERVES: 6-10
YIELD: 2 pans
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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