| |
Sides | |
| 4 whole Russet Potatoes, Scrubbed Clean 2 Tablespoons Butter, Softened 1-1/2 cup Heavy Cream 1/2 cup Whole Milk 6 slices bacon cooked but not crispy and chopped 1 onion 2 Tablespoons Flour 4 cloves Garlic, Finely Minced 1 teaspoon Salt Freshly Ground Pepper, to taste 1 cup Sharp Cheddar Cheese, Freshly Grated | |
| Preheat oven to 400 degrees. Fine dice the onion, caramelize and set aside. Optional, for extra flavor warm the cream/milk with 5-10 sage leaves and 2 smashed cloves garlic (simmer, do not boil for 10 minutes. You just want to infuse the flavor into the milk). Let cool and remove sage and garlic. Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Top with 1/3 of the onion and 1/3 of the bacon. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful. Delicious! | |
Unrated | |
Sort