Shelly's Recipe

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ASIAGO, POTATO AND BACON GRATIN

1 1/2 lbs peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 tsp salt, divided
Cooking spray
2 tbsp minced shallots
1/4 cup flour
2 cups milk, divided
3/4 cup grated Asiago cheese
1/4 cup chopped fresh chives
1/4 tsp freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup grated fresh Parmesan cheese

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 for 35 minutes or until cheese is bubbly and lightly browned. Serves 6