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Potatoes au Gratin

© JACQUES & COMPANY 2011

Butternut Squash Risotto • Potatoes au Gratin • Turnip au Gratin • Southern Greens • Asperges Vertes au Beurre Noisette

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Makes 4 servings

3 pounds Yukon Gold potatoes

2 tablespoons flour

3 whole eggs

2 cups whole milk

1 cup onion, chopped

4 strips bacon, diced

1/2 cup Asiago cheese, grated

1/4 cup fresh chives

In a large saucepan simmer the potato in salted water until tender.  Drain and peel when cool enough to handle.

Sauté the bacon in a skillet until crisp.  Stir the onion into the bacon and cook for 3 minutes until translucent.

Mash the peeled potato with a fork (not too smooth).  Add the onion mixture, warm milk, eggs, flour, chives, Asiago cheese, salt and pepper to taste.  Blend well with a spatula.

Pour the Gratin into a greased oven proof dish and bake in a preheated oven set at 375° for 35 minutes until golden brown. Serve with your favorite roasted chicken recipe.

 

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