6 medium baking potatoes, peeled and thinly sliced
1/2 c grated Asiago cheese
Salt and black pepper, to taste
1 1/2 c heavy cream
Instructions
Heat skillet over medium heat until hot. Add bacon. Cook and stir
until crispy. Transfer with slotted spoon to paper towel-lined plate
with drain.
Pour bacon fat from skillet into 5 to 6 quart crock-pot slower
cooker. Sprinkle one quarter of bacon over potatoes and top with
one quarter of the cheese. Add salt and pepper. Repeat layers.
Pour the cream over all. Cover; cook in low 7 to 9 hours or on High
5 to 6 hours. Adjust salt and pepper, if desired.
Originally Submitted
5/3/2009
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