Scalloped Potatoes with Bacon and Cheese
Source of Recipe
Farmhouse Cooking
List of Ingredients
1 garlic clove, peeled and halved lengthwise
4 pounds Russet potatoes, peeled and quartered
6 ounces slab bacon, cut into 1 x 1/4 x 1/4 inch pieces
Salt and freshly ground black pepper
2 cups milk
1/2 cup heaving (whipping) cream
Heaping 1/4 teaspoon celery seeds
2 ounces Swiss-type cheese, such as Gruyere
2 ounces sharp Cheddar cheeseRecipe
1. Preheat the oven to 350 degrees F. Rub the garlic over the sides and bottom of an 8 1/2 x 12 1/2-inch earthenware or enamel baking dish.
2. Steam the potatoes in a steamer basket over boiling water until they are nearly cooked through but still slightly firm in the center, about 15 minutes. Remove from the heat and allow to cool.
3. Saute the bacon in a medium-size heavy skillet over medium-high heat just until it turns translucent and is beginning to turn golden-don't let it get crisp- about 8 minutes. Remove the bacon from the fat, reserving both.
4. Grate half the potatoes into prepared baking dish, using the large holes of a standard grater. Season with salt and pepper, sprinkle with half the bacon and 2 teaspoons of the bacon fat, and repeat with the remaining potaotes, bacon, and another 2 teaspoon bacon fat.
5. Combine the milk and the cream, and pour over the potatoes (see Note). Sprinkle with the celery seeds, then with the cheeses. cover the dish with aluminum foil, and bake in the center of the oven for 25 minutes. Remove the foil and continue baking until the cheese has melted and the potatoes are beginning to turn golden at the edges, 20 minutes. Remove from the oven, and let cool for 5 minutes before serving.
6 to 8 servings.
Note: Depending on the age and quality of the potatoes, they may not absorb all of the milk and cream. You may want to add just the 2 cups of milk, and then check the potatoes halfway through the baking. If they have absorbed all the milk, pour the cream over them and continue baking.
|
|
member logon
