Creamy Potato Bacon Casserole
WHY THIS RECIPE IS SO GOOD?It has been in the history that since Spanish brought potatoes to European diets, it has been a staple food. This casserole was baked perfectly together with a sumptuous amount of milk and cream. Elevating the creaminess of the dish without over drying it. To get this beautiful balanced dish, we start off by rendering the fat from the bacon, which then give the meaty and smoky taste profile. The combination of milk and cream allows that extra goodness stand out with the potatoes still tender to the bite, Well browned at the top with a little contrast of cheese and herbs that sends a light after taste. It is a true star of the meal.
- Flat baking dish 3 to 4 inches deep
- Mandoline Slicer
- Measuring Spoons
- Measuring Cups
- Chef’s knife
- Mixing Bowls
- Mise en Place bowls
- Slotted Spoon
- 4 pounds Yukon gold potatoes peeled, sliced 1/8 inch thick
- 500 grams bacon small dice
- 1 medium onion minced
- 1 can condensed milk or full milk
- 200 ml heavy cream
- 1 tablespoon unsalted butter cut into pieces
- Â teaspoons salt
- Â teaspoon pepper
- Â teaspoon Spanish paprika
- 1 Â tablespoon chicken broth powder
- 1 cup beef broth
- 1 tablespoon all purpose flour
- Â¼ cup grated parmesan cheese
- 1 teaspoon chopped fresh parsley
- PREPARATION-After pealing never rinse or soak the potatoes, as this will remove away the starch, needed in the dish-A Mandoline slicer makes proportion slices, which makes potatoes evenly cooked all at once.-To get proper texture, make sure to let the casserole rest before serving.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch flat baking dish.
- In a saucepan over medium-low heat cook the bacon until it turns slightly brown and crisp, 10 to 13 minutes. Transfer the bacon using a slotted spoon to a paper towelâ€“lined plate. Remove excess fat from pot leaving just a tablespoon. Return to medium heat and add onion. Add a dash of salt, let it caramelized, stirring frequently, until onion is translucent and slightly browned, for about 20 minutes adding a tablespoon beef broth at a time, singe flour, mix until well combined. Add the remaining beef broth until it simmer, Add the remaining ingredients except the milk, cream, butter, half parmesan, half bacon and parsley. Bring to simmer, adjust the taste, set aside.
- In a baking dish, pour a small amount of mixture, Spread and incorporate the sliced potatoes, until well coated. Arranged potatoes firm and evenly.Pour the remaining white sauce on top of potatoes. Spread butter on top evenly. Lastly topped with parmesan
- Bake potatoes, without cover. Make sure the top layer is already golden brown and the liquid is partly gone. About 50 minutes 1 hour. Remove from heat, transfer in the cooling rack and rest for 20 to 30 minutes before serving. Add garnish with parsley and bacon on top, served while still warm..