Bacon Sweet Potato Au Gratin Recipes

DECADENT THREE-CHEESE AND BACON AU GRATIN POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crispy, 6 to 8 minutes. Drain bacon on paper towels.
• Layer 1/3 the potatoes in the bottom of the prepared baking dish, leaving a few 'holes' so cream can seep between layers. Top with 1/2 the onion. Season with garlic powder, salt, and pepper. Top with 1/2 the blue cheese, 1/2 the Parmesan cheese, 1/2 the bacon, and 1/2 the thyme. Sprinkle with 1/3 the Cheddar cheese.
• Repeat layering with remaining ingredients ending with remaining 1/3 Cheddar cheese.
• Pour heavy cream slowly over the top, allowing to seep down to the bottom between layers. Dot the top with butter. Cover with aluminum foil.
• Bake in the preheated oven until potatoes are fork-tender, 1 to 1 1/2 hours.
• Remove aluminum foil covering. Return to the oven and continue to bake, uncovered, until browned on top, 10 to 15 minutes more. Remove from the oven and let cool 10 minutes before serving.

SWEET POTATO AND BACON GRATIN

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, cook bacon over medium heat 18 to 22 minutes, stirring occasionally, until crisp. Drain on paper towels. Reserve 1/4 cup bacon for garnish. Reserve 1 tablespoon drippings in skillet.
• Add onion to skillet with drippings; cook over medium heat 5 to 7 minutes or until softened.
• In 5-quart Dutch oven, add whipping cream, broth, cooked onions, thyme, garlic, salt and pepper. Heat to boiling over medium heat. Add sweet potatoes; cook 5 minutes, stirring occasionally.
• In baking dish, layer half of the sweet potato mixture, half of the bacon and 1/2 cup of the Parmesan cheese. Repeat with remaining sweet potato mixture, bacon and Parmesan cheese. Spoon any remaining cream mixture over top. Cover with foil; bake 10 minutes.
• Meanwhile, in small bowl, mix bread crumbs and melted butter. Stir to coat.
• Remove foil; sprinkle bread crumb mixture over top. Bake uncovered 20 to 25 minutes or until potatoes are tender, top is browned and edges are bubbly. Remove from oven; let stand 15 minutes before serving. Garnish with reserved bacon and, if desired, a light sprinkling of chopped fresh thyme.

POTATO GRATIN WITH CHEESE AND BACON

Steps:

• Preheat the oven to 300 F / 150 C / Gas 2 and grease a 10 x 12-inch (25 x 30-centimeter shallow baking dish with a little of the butter.
• Peel and slice the potatoes into thick slices, approximately 1/8-inch (3-millimeters) thick. Place the potatoes in a colander and rinse thoroughly under cold, running water. Dry with kitchen paper and season well with salt and pepper (potatoes soak up a lot of salt while cooking, so be generous). Keep to one side.
• Cut the cheese into small cubes.
• Heat a large frying pan to hot but not burning. Dry fry (fry without any fat) for about 5 minutes until the bacon lardons are crisp and golden. Drain on kitchen paper. Place half the potatoes neatly into the dish, sprinkle over the bacon, then top with half the cheese followed by the remaining potatoes.
• Pour in enough cream to just cover the potatoes-don't worry if you don't use it all. Dot the surface with the remaining butter.
• Bake in the preheated oven until the potatoes are tender when pricked with a knife, about 1 1/4 hours.
• Remove the baking dish from the oven, dot the surface with the remaining cheese and return to the oven and cook until bubbling and golden, about 15 minutes. Remove from the oven and leave to stand for 15 minutes covered in foil before serving.

SWEET POTATOES AU GRATIN

Steps:

• Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.

SPINACH, POTATOES, AND BACON AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot, cover with water, and bring to a boil. Cook potatoes until tender and still firm, about 15 minutes; drain and set aside to cool.
• Melt butter in a saucepan over medium heat; cook and stir green onion in the hot butter until softened, 1 to 2 minutes. Whisk flour into green onion and butter; gradually stir in milk, whisking constantly, until mixture is thickened and bubbly. Stir salt and Cheddar cheese into sauce, mixing until cheese has melted.
• Slice potatoes and place about half the potatoes into the bottom of a casserole dish; sprinkle with salt and black pepper. Layer half the spinach and half the pimentos over potatoes and pour half the cheese sauce over the spinach. Repeat layers, ending with remaining cheese sauce. Cover casserole dish tightly with aluminum foil.
• Bake in the preheated oven until bubbling, about 50 minutes; uncover dish and continue baking until browned on top, 5 to 10 more minutes. Sprinkle with crumbled bacon.

HOME SWEET POTATO HOME AU GRATIN

Steps:

• In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.
• Preheat oven to 350 degrees F.
• Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.
• Serve in the baking dish, garnished with chopped parsley.

BACON-SWEET POTATO AU GRATIN

Steps:

• Heat oven to 350ºF.
• Cook potatoes in boiling water on medium-low heat 8 to 10 min. or just until tender.
• Meanwhile, cook and stir bacon in medium skillet until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add sugar; mix well. Gradually stir in broth; cook and stir 2 to 3 min. or until thickened. Remove from heat. Stir in 1 cup cheese.
• Drain potatoes. Place half in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
• Bake 25 to 30 min. or until potato mixture is heated through and cheese is melted.