Bacon And Mushroom Potato Gratin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large skillet, cook the bacon until crispy. Remove from the skillet and set aside.
• STEP 3.In the same skillet, sauté the mushrooms until they are golden brown and tender. Set aside.
• STEP 4.In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux.
• STEP 5.Gradually whisk in the milk and cook until the sauce thickens. Stir in the grated cheese until melted and smooth.
• STEP 6.Layer half of the sliced potatoes in the greased baking dish. Top with half of the cooked bacon, mushrooms, and cheese sauce.
• STEP 7.Repeat the layers with the remaining potatoes, bacon, mushrooms, and cheese sauce.
• STEP 8.Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
• STEP 9.Allow the gratin to cool for a few minutes before serving. Serve hot as a side dish or a main course.

Cooking Tips

• To make slicing the potatoes easier, use a mandoline or a sharp knife.
• For extra flavor, you can add some minced garlic or chopped herbs to the cheese sauce.
• If you prefer a crispier top, broil the gratin for a few minutes after baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the gratin in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the gratin in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the Bacon and Mushroom Potato Gratin hot as a side dish or a main course.