Asiago, Potato, and Bacon Gratin

55 minutes Prep: 10 minutes Cook: 42 minutes

190 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

1 1/2	pounds	potatoes	peeled Yukon gold, cut into 1/4-inch-thick slices
1	teaspoon	salt	divided
1	x	nonstick cooking spray
2	teaspoons	shallots	minced
1/4	cup	flour, all-purpose
2	cups	milk, 1%	divided
3	ounces	asiago cheese	grated, about 3/4 cup
1/4	cup	chives	chopped fresh
1/4	teaspoon	black pepper	freshly ground
4	each	bacon slices	cooked and crumbled
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	fresh

Directions

Preheat oven to 350°.

Place potatoes in a large saucepan; cover with water. Bring to a boil.

Reduce heat; simmer 5 minutes or until potatoes are almost tender.

Drain.

Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat.

Add shallots; cook 2 minutes or until tender, stirring frequently.

Lightly spoon flour into a dry measuring cup; level with a knife.

Sprinkle flour over shallots.

Gradually add 1/2 cup milk, stirring with a whisk until well blended.

Gradually add remaining 1 1/2 cups milk, stirring with a whisk.

Cook over medium heat 9 minutes or until thick, stirring frequently.

Remove from heat; stir in 3/4 teaspoon salt, asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray.

Pour half of cheese sauce over potato slices.

Top with remaining potato slices and cheese sauce; sprinkle with Parmesan.

Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

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Nutrition Facts

Serving Size 138g

Amount per Serving

Calories 190 24% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 3.0g	16%
Trans Fat 0.0g
Cholesterol 18mg	6%
Sodium 631mg	26%
Total Carbohydrate 28.0g	9%
Dietary Fiber 2.0g	9%
Sugars 1.0g
Protein 9.0g	17%

Vitamin A	2%		Vitamin C	14%
Calcium	21%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine. I usually save some of my pasta water as a way to decrease the stickiness of my pasta if it has to sit around while I am finishing some other part of the recipe, which I added and didn't seem to diminish the flavor of the dish. Everyone liked it.

Reviewed by jfo