Asiago, Bacon, and Potato Gratin

This recipe has been all over Pinterest and with good reason. It's so easy and it is cheesy and delicious. The bacon may seem like overkill to those who don't worship at that shrine (I can't envision a food that can't be made better with bacon). I did find, however, that the cooking time was way off and I believe the dish can be made simpler still by using a mandolin to slice the potatoes very thinly and omitting the parboiling, which I intend to do next time. Therefore, I'm editing the instructions to reflect this. Otherwise, you want to try this dish very soon.

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 

1. Preheat oven to 350°.
2. Use a mandolin to slice the potatoes paper thin; sprinkle generously with salt.
3. 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.
4. 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.

TASTE NOTES
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.