Asiagopotatoandbacongratin Recipes

ASIAN POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
• To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
• Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

ASIAGO, POTATO, AND BACON GRATIN

Steps:

• Put potatoes in a saucepan; cover with water; bring to a boil.
• Reduce heat and simmer 5 minutes or until almost tender; drain.
• Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
• Heat a saucepan coated with non-stick cooking spray over medium heat.
• Add in the shallots; stir/saute for 2 minutes or until tender.
• Sprinkle flour over shallots.
• Gradually add 1/2 cup milk and stir with a whisk until well blended.
• Gradually add 1 1/2 cups milk and stir with a whisk.
• Cook over medium heat for about 9 minutes,stirring frequently until thick.
• Take pan from heat source and add in 3/4 teaspoon salt, Asiago cheese, chives, pepper, and bacon; stir to combine.
• Place half the potatoes in an 8-inch square baking dish that has been coated with cooking spray.
• Pour half the cheese sauce over the potatoes.
• Top with the remaining potatoes and cheese sauce.
• Sprinkle Parmesan cheese over the top.
• Bake in a 350° oven for about 35 minutes or until cheese is bubbly and lightly browned.

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE

Steps:

• Preheat oven to 350 degrees.
• Butter a 2 quart flame proof casserole or gratin dish.
• Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
• Combine the garlic, cream, salt and pepper in a small bowl.
• Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
• Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
• Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
• Remove the gratin from the oven and allow to cool for 10 minutes before serving.

ASIAGO POTATOES

Steps:

• Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
• Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
• Drain garlic, reserving oil for another use, then mash to a paste.
• Preheat oven to 350°F with rack in middle.
• Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
• Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
• Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

ASIAGO, POTATO AND BACON GRATIN

Steps:

• 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 tsp. 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 tsp. 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 35 minutes until cheese is bubbly and lightly browned.