Sunday, February 25, 2007
We served this with thick, juicy steaks. It makes a great Friday night meal, and gives the usual meat and potatoes a bit of flair. It’s a good idea to put a cookie sheet on the oven rack below to catch any drip when it’s bubbling away.
1 lb. Baby Red-skinned gold potatoes, sliced into disks
1/2 lb. Baby sweet potatoes (or regular sweets cut down to size), sliced into disks
6 garlic cloves, sliced thin
3/4 c grated Parmegiano Reggiano cheese
3/4 c Mixed shredded cheeses (Cheddar, Gruyere, Jack, etc)
1 c half and half
1/2 onion, sliced in rings (unseperated)
2 slices thick cut hickory smoked bacon, chopped
fresh sage, thyme and rosemary
olive oil to drizzle
salt and pepper to taste
Preheat the oven to 425°F. In a 9 x 13 baking dish, layer slices of the two types of potatoes with thin layers of cheese and garlic slices. Pour the milk down into the potato layers. Sprinkle remaining shredded cheese and chopped herbs on top. Add a layer of onion slices and top with bacon strips. Finish with remaining Parmegiano, drizzle with olive oil and sprinkle with salt and pepper. Bake in the upper third of the oven for 25 minutes (to crisp the bacon), then move to the middle of the oven and bake 15 minutes.