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. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, 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 with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.
This dish was super simple and tasted GREAT. I used a blend of asiago, romano, and parmesan instead of the separate cheeses. I also made it the night before and cooked it right before dinner. Will definitelymake again.
Made these potatoes today for Easter dinner, and they were a huge hit! Like some other reviewers, I used an Italian four-cheese blend for the sauce (and used Parmesan for the topping). I also omitted the bacon, and nobody missed it. I will definitely make these again!
I doubled this and took it to a holiday celebration and it was a hit. For me, I'm not a huge fan of asiago so I'd probably prefer a sharp white cheddar instead. It was great to make it up the day before and then let it bake longer - an hour at 350 degrees then a quick shot under the broiler - was perfect. I did let it sit out at room temp from the fridge about an hour before baking it. Will make again.
It was very tasty. I found a few things troubling with the recipe. The rue did not include any fat. The sauce was thin. Covering the pot to cook it made it take much longer than it should have. I will make it again but will bake it much longer.
Loved it -- the perfect side dish for just about anything. I would add a little more milk to the sauce so it is a little more pourable, but not too much, because you wouldn't want to lose the flavor! I used all Asiago cheese, no Parmesan, because I didn't have any, but other than that, I did all as written. I may end up making this for Christmas dinner!
These potatoes are fabulous! They take a bit of time to make, but are definitely worth it. I made them for brunch and they were a big hit; these potatoes are certainly worthy of a special occasion. I'll make this again.
I made this for Easter and it is really good. I thought it was going to be too runny but not at all. It would probably get a nice brown top if heated in a hotter oven. I broiled it a minute or 2 to get the brown top that we all love. Nice combination of flavors and not one stood out.
I made this for Christmas dinner this year. Absolutely delicious. The elimination of cream and using the cheese instead made the dish lighter on the palate yet very fulfilling in creaminess and flavor. It was so good, the family requested a second performance for after New Years. Just as delicious. Definately recommend using the Yukons. They add to the smooth texture of the gratin.
Outstanding potato side dish. I made it for Easter and everyone loved it. Couldn't disagree more with the first reviewer who found it nothing special. I made according to the recipe, as always with a first time recipe, but may try some of the suggestions next time.
Loved these potatoes! I doubled the recipe for 7 adults and 6 kids and still had leftovers. I used a combination of half whole milk and half skim milk since that is what I had in the house. I used turkey bacon instead of regular bacon. I didn't measure the parmesan cheese, just grated right on top. Will make again.
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