Categories: Casserole, Cooking Light, Potatoes, Side Dish

Ingredients

• 1 1/2 lbs peeled yukon gold potatoes, cut into 1/4-inch thick slices
• 1 teaspoon salt, divided
• 2 tablespoons minced shallots
• 1/4 cup all-purpose flour
• 2 cups 1% low-fat milk, divided
• 3/4 cup grated asiago cheese
• 1/4 cup chopped fresh chives
• 1/4 teaspoon fresh ground pepper
• 4 slices bacon, cooked and crumbled
• 1/4 cup grated fresh parmesan cheese

Directions

1. Put potatoes in a saucepan; cover with water; bring to a boil.

2. Reduce heat and simmer 5 minutes or until almost tender; drain.

3. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

4. Heat a saucepan coated with non-stick cooking spray over medium heat.

5. Add in the shallots; stir/saute for 2 minutes or until tender.

6. Sprinkle flour over shallots.

7. Gradually add 1/2 cup milk and stir with a whisk until well blended.

8. Gradually add 1 1/2 cups milk and stir with a whisk.

9. Cook over medium heat for about 9 minutes,stirring frequently until thick.

10. Take pan from heat source and add in 3/4 teaspoon salt, Asiago cheese, chives, pepper, and bacon; stir to combine.

11. Place half the potatoes in an 8-inch square baking dish that has been coated with cooking spray.

12. Pour half the cheese sauce over the potatoes.

13. Top with the remaining potatoes and cheese sauce.

14. Sprinkle Parmesan cheese over the top.

15. Bake in a 350° oven for about 35 minutes or until cheese is bubbly and lightly browned.

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