Bacon and Swiss Au Gratin Potatoes

4
Servings
20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"I was wanting to do something different with Au Gratin potatoes, and this is what came out of the dark regions of my brain ;).Cook time doesn't include the cooking of the bacon. And don't let the long list of instructions scare you, it's alot easier than it looks :). If you like you can leave the skins of the potatoes on.The 10 minute"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (311.6 g)
  • Calories 412
  • Total Fat - 22.5 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 64.9 mg
  • Sodium - 1348.4 mg
  • Total Carbohydrate - 30.1 g
  • Dietary Fiber - 3.7 g
  • Sugars - 7.1 g
  • Protein - 22.9 g
  • Calcium - 502.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.3 mg

Step 1

In a small saucepan melt margarine,then add onion and cook until soft,at this time add flour.

Step 2

Stir in the milk a little at a time until slightly thickened.

Step 3

Add 1 cup of cheese,bacon,mustard, and cayenne pepper.

Step 4

Stir until cheese is melted, if mixture seems to be too thick add a bit more milk to thin it out some.

Step 5

In a lightly greased or sprayed 1 1/2 quart baking dish layer half of the potatoes, then sprinkle with half of the salt, pepper, and garlic powder.

Step 6

Pour half of the cheese sauce over the potatoes and repeat with remaining ingredients, finishing with the cheese sauce.

Step 7

Cover and bake for 45 minutes at 375 degrees remove cover, top with remaining 1/2 cup of swiss cheese and bake for another 15 to 20 minutes or until top is golden brown.

Step 8

Let rest for 10 minutes,enjoy.

Tips & Variations


No special items needed.

Related

Shadows1

Great recipe!!! I did not have enough Swiss so I added some 3 year aged Gouda ( half cup ) to the mix, what can I say but very tastey. Will be making again.

review by:
(11 May 2013)

LynneMarie

We all really loved this Gratin, I served it with QueenBeas cabbage rolls which made for a delicious Sunday brunch, thank you shapeweaver, your recipe is super great!

review by:
(12 Aug 2012)