Ingredients for Basil Bacon's Fontina Potatoes
- 2 lbs Yukon Gold potatoes
- 6 slices bacon
- 1 medium yellow onion
- 2 tablespoons fresh green onions
- 1/2 cup fresh basil, chopped
- 2 tablespoons butter
- 8 ounces shredded Fontina cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy cream
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How to Make Basil Bacon's Fontina Potatoes
- Preheat oven to 350°F (175°C).
- Peel and thinly slice 2 lbs Yukon Gold potatoes into 1/4-inch thick rounds.
- Parboil potatoes in salted boiling water for 8 minutes. Drain well and set aside.
- Cook 6 slices bacon until crispy. Crumble and set aside.
- Finely chop 1 medium yellow onion and 2 tablespoons of fresh green onions.
- In a large 2.5-quart casserole dish, layer half of the potatoes, then sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons of butter, cut into small pieces.
- Top with half of the chopped yellow onion, green onions, 1/2 cup chopped fresh basil, half of the crumbled bacon, and half of 8 ounces shredded Fontina cheese.
- Repeat layers with remaining potatoes, salt, pepper, butter, onions, green onions, basil, bacon, and cheese.
- Pour 1 cup heavy cream evenly over the top layer.
- Cover the casserole dish with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
- Let the gratin rest for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
16g
Fat
134g
Carbs
9g
