Over the weekend, Chris and I stopped at a small farm stand and picked up some fresh basil, zucchini and a bag of red skin potatoes. The bag is probably about 5 pounds worth, mostly very small potatoes. I am envisioning some kind of steamed potatoes with a mustardy dressing for the really small ones.
For the bigger ones, I envisioned potatoes baked with cheese so that is just what I made, borrowing heavily from this recipe at Eating Out Loud.
Ingredients1 pound Red potatoes thinly sliced
1 tablespoon Olive oil
1/2 Onion thinly sliced
3 slices Bacon
1/2 cup Parmesan grated
2 sprigs Rosemary
Salt and pepper to taste
Gratin Sauce2/3 cup Colby-monterrey jack blend shredded
1 1/2 cups Milk
2 tablespoons Flour
1 tablespoon Butter
Pre-heat oven to 400°.
In small sauce pan, melt butter. Add flour and cook over medium heat for about 1 minute. Whisk in milk until thickened. Stir in cheese, allow to melt then remove from heat. Add salt and pepper to taste.
Heat olive oil in medium saute pan. Cook onions until golden-brown then remove from pan.
Add bacon slices to pan, cook until cooked through but not crispy. Remove bacon, drain and slice in to 1 inch pieces.
Layer 1/2 of potoates in a gratin or casserole dish. Sprinkle carmelized onions over potatoes than add second layer of potates. Pour gratin sauce over then top with parmesan cheese, and 1 teaspoon rosemary (finely chopped). Sprinkle bacon over top.
Insert 1 sprig of rosemary, cut in half, along edge of pan. Place dish in oven, bake for 35 minutes.