Potato and Bacon Casserole
This is based on a French dish popular during the cold winter months. They use Reblochon, a super delicious stinky cheese, but since it’s hard to find here (and expensive), I used Swiss instead. This is so delicious that I cut it into quarters as soon as it comes out of the oven to avoid the fights over who got more. (And I’m not kidding about that.)
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Lightly butter or spray a 9 by 13-inch baking pan.
Step 2
Cut the potatoes into 1/16- to 1/8-inch-thick slices and arrange half of the slices in the bottom of the pan. Cut the butter into small pieces and distribute over the potatoes. Sprinkle the flour over the layer and top with the remaining potatoes. Pour the milk over the potatoes and bake for 45 minutes, or until a knife slides easily into the center.
Step 3
Meanwhile, cut the bacon into 1/2-inch-wide pieces and cook in a sauté pan over medium-high heat for 10 minutes, or until the bacon just begins to get brown. Peel the onion and chop into 1/4- to 1/2-inch pieces. Add the onion to the pan and cook for 10 minutes, or until the onion is translucent. Remove from the pan and drain on paper towels.
Step 4
Carefully remove the potatoes from the oven. Spread the sour cream over the cooked potatoes and cover with the bacon mixture. Sprinkle the cheese evenly over the bacon and bake for 15 minutes more, or until the cheese is melted. Remove from the oven and serve immediately.
