Recipe: Creamy Potato Gratin (with bacon!)

This rich side dish is a show-stopper.  With the creamy cheese combination, velvety potatoes, salty bacon, and sweet caramelized onions, no one at your table will be turning up their nose to this.

It
is just good, people.  Pair with roasted chicken or a grilled steak and a
hearty salad, and dinner is served.

Recipe:  Potato
Gratin (inspired
by this recipe)

1
medium yellow onion, thinly sliced

2
pounds russet potatoes (4 – 5 large potatoes)
2 cups heavy cream
2 1/2 cups grated cheese (I used equal amounts of swiss and cheddar,
but I encourage you to play with different combinations to make the perfect
dish for your family!)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 slices of thick cut bacon
Extra virgin olive oil, just in case.

Preheat the oven to 350 degrees F. Grease the inside of a 10-cup baking
dish.  A 9 x 12 baking pan will definitely work.

On medium heat, fry your bacon until slightly crispy.  Remove and let
drain on a paper towel-lined plate to drain while cooling.  When cooled,
crumble in 1-inch chunks.

Saute the onions in the delicious bacon fat on medium-low heat for 15 minutes,
or until slightly brown and caramelized.  Add in a turn or two of
olive oil if you need more for sautéing.

Peel
the potatoes, then thinly slice them by hand or with a mandoline. Try to ensure
that the slices are close to the same width to ensure even cooking.  Mix
the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of grated
cheese, salt, and pepper. Add the sauteed onion and mix well.

Pour
the potatoes into the baking dish. Press down to smooth the potatoes. Sprinkle
the remaining ½ cup of grated cheese on the top. Bake for 1 1/2 hours, until
the potatoes are very tender and the top is browned and bubbly.  Allow
to set for 10 minutes and serve.