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My review
Potatoes Au Gratin with Fennel and Bacon
1
TX_Brad
"Delectable creamy Au Gratin Potatoes are enhanced with subtle flavors of fennel and bacon. Caution: this recipe will make people break your door down for some more. I never measure unless baking, always use eyeball judgement, so feel free to adjust to your personal feel and taste. To create a more crispy top, sprinkle some Parmesan cheese and bread crumbs over the top when there is about 15 minutes left to cook.
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Ingredients
2 h 30 m servings 497Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 325 degrees F (165 degrees C). Fry bacon in a large skillet until browned. Drain on paper towels. Chop or crumble, and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth and starting to bubble. Gradually whisk in milk while stirring constantly so that no lumps form. Cook and stir over medium heat until thickened, about 5 minutes. Season with white pepper, salt, pepper and nutmeg. Remove from the heat and stir in the cheese until smooth, adding a handful at a time. Set aside.
- Use 1/3 of the potatoes to make a layer in the bottom of a greased 9x13 inch baking dish. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. Pour about 1/3 of the cheese sauce over everything. Repeat layers two more times or until you run out of room. Cover the dish with a lid or aluminum foil.
- Bake in the preheated oven for 1 1/2 hours. Remove the cover during the last 30 minutes to allow the top to brown if desired.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 2629 Ratings
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Most helpful positive review
7/25/2008
Wow, this was so good I am craving more as I write this review. Every single person in my family, toddlers included, ate this so fast that we barely came up for air! Normally my husband does no...
Most helpful critical review
8/2/2008
The prep took me over an hour. Par boil the potatoes to lessen cooking time. I cooked it for an hour and a half as directed, and the potatoes still weren't cooked. It took so long to make, I alm...
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Newest
7/25/2008
Wow, this was so good I am craving more as I write this review. Every single person in my family, toddlers included, ate this so fast that we barely came up for air! Normally my husband does no...
8/29/2008
I have made this twice now and it has turned out EXCELLENT both times. I started to use it as a base recipe, but have ended up following it pretty much to a T, except for the fennel since I gene...
8/2/2008
The prep took me over an hour. Par boil the potatoes to lessen cooking time. I cooked it for an hour and a half as directed, and the potatoes still weren't cooked. It took so long to make, I alm...
10/19/2008
Love it, love it, love it! And my picky boyfriend does, too. Great with pork loin and salad. Be brave with the basil- would prefer a little more next time. I took the advice to par-boil the pota...
9/15/2008
This was very good. I used pancetta instead of bacon, reduced-fat milk instead of whole, and dried basil (didn't have fresh). It needed a bit longer to cook the potatoes (and I thought I sliced ...
11/8/2008
I omitted the bacon because I was serving this as a side dish to a roasted pork tenderloin. It was exactly the side dish I was looking for! Would be a great holiday side dish, too. Again, I real...
9/14/2009
OMG how could something NOT be good with bacon in it? I didn't use fennel or basil because I didn't have any, but did use flat-leaf parsley.
5/7/2009
This is sooo easy to make and is well worth the cooking time. My family love it. Last time I omitted the bacon and used Mexican cheese. It was still delicious.