Asiago, Potato, and Bacon Gratin
1 1/2 pounds peeled Yukon gold potatoes; cut into 1/4-inch thick slices
1 tsp. salt; divided
2 Tbsp. minced shallots
1/4 c. all-purpose flour
2 c. 1% low-fat milk; divided
3/4 c. (3 oz.) grated Asiago cheese
1/4 c. chopped fresh chives
1/4 tsp. freshly ground black pepper
4 bacon slices; cooked and crumbled
1/4 c. (1 oz.) grated fresh Parmesan cheese
Preheat oven to 350° F.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer five 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 two 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. Cook over medium heat nine 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 or until cheese is bubbly and lightly browned.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 8.2g
Saturated fat 4.6g
Dietary fiber 2.3g