Here’s a sneak-peek from the upcoming Home Chef Guidebook: “Bacon!” Let’s face it, as comfort foods go, scalloped potatoes are pretty hard to beat, and this version is completely over the top!
Creamy, cheesy goodness with a umami blast of bacon…these potatoes are my happy place!
~ Chef Perry
Bacon & Four-Cheese Scalloped Potatoes
- 2 pounds yellow potatoes, unpeeled and sliced 1/4 inch thick
- 1 small sweet onion, minced
- 2 cloves garlic, thinly sliced
- 2 tablespoons unsalted butter, cut into pieces, plus more for brushing
- 1/4 cup sweet cream butter (for cheese sauce)
- 1/4 cup AP Flour
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded asiago cheese
- 1/2 cup shredded raclette or comte cheese
- Kosher salt and freshly ground pepper
- 1 cup heavy cream
- 1 cup whole milk
- 8 oz Thick bacon lardons, fried crisp and drained
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup grated Parmesan cheese
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large baking dish with butter. Combine the mozzarella, asiago and raclette in a bowl (but NOT the Parmesan).
Cut bacon into lardons.
Fry until crisp, drain on paper towels, and set aside.
For the Roux: In 2-quart saucepan, melt the 1/4 cup of the butter over medium heat. Cook onion and garlic in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper (this is a roux). Cook the roux, stirring constantly, until smooth and golden brown; remove from heat. Stir in milk a little at a time, repeat with heavy cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.
You now have a Béchamel, one of the 5 French “Mother Sauces” and the backbone of cheese sauces.
Remove the white sauce from the heat and stir in the cheese blend, 1/2 a cup at a time, until smooth. Keep warm.
Slice the potatoes skin on (optional). I like mine a little thicker, but you can slice them thinner than this, according to your preference. Blanch the potato slices in simmering, salted, water until just starting to soften. Shock in cold water to stop cooking.
To the baking dish, add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the bacon lardons, half of the cheese sauce, and pepper to taste. Arrange the remaining potatoes and bacon on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the remaining bacon, then cheese sauce over the potatoes, then add the nutmeg. Dot the potatoes with the remaining cut-up butter.
Sprinkle the potatoes with the Parmesan.
Bake until golden, about 25 minutes. Let rest 10 minutes before serving.
“The Home Chef: Transforming the American Kitchen” was your overview of the basic concepts and tips for taking your cooking to the next level, but let’s face it, you can only fit so much information into one book!
Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.