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Potato, Bacon and Parmesan Rounds (04.02.15)

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Posted at 11:43 AM, Apr 02, 2015
and last updated 2015-04-02 13:43:17-04
  • 1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
  • 2 tablespoons butter
  • 1 small shallot, minced
  • 1/4 cup all-purpose flour
  • 1½ cups low-fat milk, divided
  • 1 cup grated fresh Parmesan cheese , divided
  • 4 bacon slices, cooked and crumbled
  • 3 tablespoons parsley, chopped
  • 3 green onions, chopped
  • Pinch red pepper flakes
  • Salt and Pepper, to taste

 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. Add salt while still warm.

Melt butter over medium heat in medium saucepan. Add shallots, salt and pepper; cook 2 minutes or until softened, stirring frequently. Sprinkle flour over shallots. Gradually whisk in milk until well blended. Cook 4-5 minutes until slightly thickened. Add 3/4 cup of the cheese, salt, 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 remaining Parmesan cheese on top. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

Before serving, garnish with parsley, green onions and red pepper flakes. Serve immediately.