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.
Originally Submitted
12/20/2012
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