The original recipe was printed in Cooking Light in 2004.
- 1 1/2 pounds peeled Yukon gold potatoes, cut into very thin slices (1/16 inch)
- 1 teaspoon salt, divided
- Cooking spray
- 2 tablespoons minced shallots
- 1/4 cup all-purpose flour
- 2 cups 1% low-fat milk, divided
- 3/4 cup (3 ounces) grated Asiago cheese
- 1/4 cup chopped fresh chives
- 1/4 teaspoon freshly ground black pepper
- 4 bacon slices, cooked and crumbled
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- Preheat oven to 350°.
- Use a mandolin to slice the potatoes paper thin; sprinkle generously with salt.
- 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.
I liked this take on potatoes au gratin. They were lacking none of the creaminess and cheesiness, but they weren't over-the-top in terms of calories and fat. This is definitely a keeper recipe when you want something special to go with a ham or a roast.