I’m still in the process of recovering from my pinched nerve but I was anxious to share these delicious potatoes with you. Thinly sliced potatoes are layered with a creamy Asiago cheese white sauce and topped with crumbled bacon. I’m getting hungry just thinking back on how good these were! The original recipe called for peeled potatoes but I prefer to leave the skins on. I think they help keep the potato slices together and they provide some added fiber.
Asiago and Bacon Potatoes
from Cooking Light
5 – 6 medium potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 teaspoon black pepper
5 bacon slices, cooked and crumbled
1/4 cup grated Parmesan cheese
1. Preheat oven to 350°. Place sliced potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain and sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
2. Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Sprinkle flour over shallots.
3. Gradually add 1/2 cup milk, stirring with a whisk until well blended. 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 cheese, pepper, and crumbled bacon.
4. 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.