Asiago, Potato, and Bacon Gratin

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.

I used russets instead of Yukon golds and sauteed garlic with yellow onion in place of the shallots. Also added 3 fresh minced chili peppers and soy bacon for a vegetarian side dish. Delicious!

Tasted great, I made this to serve with the Parmesan and Sage-Crusted Pork Chops on this site. The only thing I'll change next time is to not thicken the milk up as much, once I added the cheese the sauce was too thick.

Absolutely great! I have become a big fan of Asiago cheese over the last few years.

I made this dish for Valentine's Day with Chicken and Brussels Sprouts with Pecans. I used a sweet onion instead of shallots, it's what I had on hand. Excellent side dish, very rich and filling. I used a mandoline to slice the potatoes to ensure an even slice.

My hubby and I LOVED this! Excellent, we ate this dish the next few nights (reheated as leftovers) and it was just as fabulous. I used all Asiago and it was pretty strong so, next time I will use a blend, and also subbed green onions for chives. I will be adding this as a "favorite" and making again very soon! Served with pork tenderloin and lemon sesame green beans - excellent meal!

I had to alter recipe due to limitations of local grocery stores, however, it was still wonderful. I used red potatoes instead of yukon gold. I also couldn't find Asiago so I used a pizza mix. I was pleasantly surprised. Normally, I am a cheese snob and never buy pre-grated cheese but in this case it worked out well. I will be making this again for Thanksgiving.

So good!!! Definitely on the rich side, so I served it with asparagus and a light chicken dish.

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.

Very tasty! Like other reviewers said, I also left the skins on and it was delicious. I used green onion instead of chives. I served it with spinach-stuffed tomatoes and the Cooking Light tenderloin with port-shallot reduction. A wonderful meal.

I made this exactly as written. It was ok, but nothing special. Just tasted rich and cheesy. I couldn't really taste the other flavors, like the bacon and shallots. I won't be making this again, but it wasn't bad.

This was absolutely delicious! I mostly followed the recipe, except that I used 1/2 milk & 1/2 chicken broth, a blend of asiago, romano and parm and parsley instead of the chives. Turned out great!

Made to recipe except, lacking chives, we increased the amount of shallots and added finely chopped parsley for the flecks of green. Easy to make ahead & excellent. Served with CL's beef tenderloin, brussels sprouts, and thyme popovers. (editing to add that we now always reserve the peels, simmer in the milk about 10min or longer, then strain & use -- tip learned from "how to cook like Heston" on youtube)