Loaded Potato au Gratin
Directions
- 1Place 12 ounces of bacon on a baking sheet and cook in a 400-degree oven for 15 to 17 minutes until crispy.
- 2Slice three russet potatoes using a mandoline slicer, ensuring uniform thickness.
- 3Bring a pot of salted water to a rolling boil.
- 4Working in batches, par-cook the potato slices in boiling water for two minutes, adding them one by one to ensure even cooking.
- 5Remove the par-cooked potatoes from the water and spread them out on a clean kitchen towel to dry.
- 6In a pot, melt 1/4 cup of unsalted butter over medium heat.
- 7Add 4 cloves of minced garlic and three sliced shallots to the melted butter.
- 8Season with a pinch of kosher salt and sauté until tender, about one to two minutes, stirring constantly to prevent the garlic from burning.
- 9Add three tablespoons of all-purpose flour to the pot and stir constantly for one minute to create a roux.
- 10Pour in two and three-quarter cups of cold whole milk, stirring constantly until it reaches a boil.
- 11Add a pinch of kosher salt.
- 12Reduce the heat to a simmer and let it cook for 10 to 12 minutes until thickened.
- 13Remove the pot from the heat and stir in two cups of pepper jack cheese until completely melted.
- 14Toss all the potato slices with the cheese sauce in a mixing bowl until they are evenly coated.
- 15Grease a casserole dish with bacon fat.
- 16Arrange the coated potato slices in the casserole dish.
- 17Top the potatoes with two cups of grated cheddar cheese.
- 18Cover the casserole dish with foil and bake in a 375-degree oven for 45 minutes to one hour.
- 19Remove the foil, increase the oven temperature to 425 degrees, and bake until the cheese is browned and bubbly.
- 20Crumble the cooked bacon and sprinkle it over the baked potatoes.
- 21Garnish with fresh chives.
Ingredients
- 12 ounces bacon
- 3 russet potatoes
- salt
- 0.25 cup unsalted butter
- 4 cloves minced garlic
- 3 sliced shallots
- 3 tablespoons all purpose flour
- 2.75 cups cold whole milk
- 2 cups pepper jack cheese
- 2 cups cheddar cheese
- chives
Equipment
ovenbaking sheetmandoline slicerpotkitchen towelpotspatulacasserole dishbox grater
Tips
- Constantly stir the garlic and shallots to prevent burning.
- Add potatoes one by one to ensure even cooking.
- Cook the roux for 1 minute before adding milk.
- Remove foil and increase oven temperature to brown and bubble the cheese.
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