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Chudda's Cuisine/Lounge
Nov 02, 2015
7 Comments

BACON CHEESY POTATO STACK

Bacon cheesy potato stacks are crunchy on the outside from the baked cheese and moist inside from the cream with lots of layers of cheese and bacon. These are perfect to be served anytime of the day and perfect to be served as a side dish with any meal.

I am not a big fan of potatoes in general.  I don’t dislike them but I never buy them to make at home or ever order them in a restaurant. There’s an exception to this… baked potatoes with lots of bacon, sour cream and cheese that I eat every single Thanksgiving at Marilyn’s aunt’s house. To be honest basically I eat potatoes once a year. I saw at RecipeTin Eats this cheesy potato gratin that I wanted to try immediately. We made it three times adding more cheese and new ingredients such as bacon and cream cheese and it became for us the perfect bacon cheesy potato stack. It’s just delicious!! We couldn’t stop eating these potato stacks!!

BACON-CHEESY-POTATO-GRATIN

 

Bacon Cheesy Potato Gratin
 
Ingredients
  • 1 - 12 tin muffin pan
  • Canola spray for the muffin tin
  • ½ pound bacon, cut into small dice, cooked until crisp, and set aside.
  • 3.3 lbs Russet potatoes, peeled and sliced on a mandoline into thin slices.
  • 2-3 T. butter
  • 3 garlic cloves, smashed
  • ½ c. cream
  • 1 tsp. salt
  • Pepper
  • 2 c.mixed cheese, ( we used a combination of parmesan, gruyere and cream cheese
  • 2 T. Fresh thyme, chopped
Instructions
  1. Preheat oven to 325F.
  2. Place butter, garlic and cream into a small saucepan and heat on low until simmered.
  3. Set aside.
  4. In a 12 tin muffin pan....spray well.
  5. Place potato slices halfway up the tin.
  6. Layer ½ of the cheese , 1 T. thyme and ½ of the bacon ½ way up the tin. Drizzle with ½ of the cream mixiture over the top.
  7. Top with remaining potato slices.
  8. Top with remaining cream, bacon and thyme and bake for 35 Min. covered with foil.
  9. Remove from oven and sprinkle with remaining cheese and bake for 10 minutes until golden.

BACON-CHEESY-POTATOE-GRATINBACON-CHEESY-POTATO-GRATIN

I read this article in The New York Times “True Love” that makes me smile and tear up a bit.  We love our dogs Chloe and Julia Child so much!! We invest so much time and energy on them that sometimes we feel exhausted but it’s so worth it every time they make us laugh.

Beijos e Tchau!!!

Have a great week!

Ludmilla Ramos and Marilyn Chudda
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7 comentários
  1. Maggie Unzueta - 02/11/2015 - 16h47

    Soooooo yummy. Then again, we are taking bacon and cheese. Yum!!!!

  2. Chris @ Celebrations At Home - 03/11/2015 - 12h15

    These sound delicious and make such a pretty presentation for entertaining.

  3. Jessica - 03/11/2015 - 13h59

    These look delicious! Can’t wait to try some!

  4. Ashleigh - 03/11/2015 - 18h35

    Such an original and yummy looking dish… I can’t to try it! Thank you for sharing this great recipe!!

  5. Deborah - 03/11/2015 - 21h25

    These look very very yummy! Pinning this to make later,

  6. The Southern Thing - 03/11/2015 - 22h11

    This pretty much has all my favorite things in one. Looks good!

  7. Dia @ All The Things I Do - 04/11/2015 - 00h59

    Everything about this screams amazing! It’s like cheese fries in a muffin shape! How well do they keep? I’d love to make these for my holiday/house warming party.

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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