Potato Bacon Au Gratin
Serving Size / Yield
- 1/2 lb. bacon, coarsely chopped
- 3 lb. potatoes, peeled and thinly sliced
- 1 large onion, very thinly sliced
- Salt and pepper
- 2 Tbs. flour, divided
- 1 pint light cream
- 1 C. chicken stock
- 1/4 C. freshly grated Parmesan cheese
Preheat oven to 350°F. On the stovetop over medium heat, sauté bacon until lightly crisp. Remove bacon with a slotted spoon; save rendered grease in pan. Brush some grease on bottom and sides of a 9x13-inch glass baking dish.
Arrange one layer of sliced potatoes over bottom of baking dish. Scatter a handful of sliced onions. Sprinkle with 1/2 teaspoon salt and pepper to taste.
Drizzle 1 teaspoon bacon grease over onions; then sprinkle a handful of chopped bacon on top. Sprinkle 1 tablespoon flour over layer.
Add another layer of potatoes and onions; repeat seasoning, bacon grease, bacon, and flour. Add one final layer of potatoes; sprinkle remaining salt and pepper.
Pour the cream over the dish, making sure it distributes evenly. Bake for 40 minutes, then increase the temperature to 400 for an additional 10 minutes or until the top of the dish is golden and the potatoes are crisp at the edges. Remove from the oven and let sit for 5-10 minutes before serving.