Mushroom Bacon Potato Gratin

Serves 4-6

Ingredients

2 pounds Yukon gold potatoes, peeled and thinly sliced

1 pound thick-cut bacon, chopped

12 oz. mushrooms, sliced (white, porcini, cremini, etc.)

1 1/2 cups Gruyere cheese, grated

1 cup cheddar cheese, grated

1 1/4 cup heavy cream

1/4 cup milk

3 cloves garlic, minced

1/8 teaspoon ground nutmeg

kosher sold and freshly ground pepper, to taste

fresh dill, chopped, garnish, optional

Directions

Preheat oven to 350º F and lightly grease a 9x13-inch baking dish.

In a large skillet over medium-high heat, cook bacon until crispy, then remove to a paper towel-lined plate to drain.

Reserving only 2 tablespoons, pour off bacon grease and return skillet to heat.

Add mushrooms and cook until they’ve released all moisture and liquid has evaporated. 8-10 minutes.

During the last 1-2 minutes, add minced garlic (stir frequently so garlic doesn’t burn), and season with salt and pepper.

Remove skillet from heat and return chopped bacon to pan.

In a medium saucepan over low heat, combine cream, milk and nutmeg together and bring to a simmer—don’t let it boil.

Once scalded (heated to just before the boiling point), remove from heat and pour 2 tablespoons into baking dish.

Take 1/2 of your potato slices and create an even, overlapping layer that covers the bottom of the dish.

Spread 1/2 of bacon mushroom mixture evenly on top of the potatoes and then sprinkle 1 1/4 cups mixed cheeses over the bottom layers.

Repeat with remaining potatoes, bacon and mushrooms, then pour hot cream evenly over everything, making sure to moisten all potatoes.

Sprinkle remaining cheese evenly over the top.

Cover baking dish with aluminum foil and bake for 50-60 minutes, or until potatoes are fork tender. Then uncover and bake for another 15-20, or until cheese is melted and golden.

Remove from oven, let rest 10 minutes and serve hot, garnished with fresh dill (optional).

Recipe adapted from Brown Eyed Baker

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