Author Notes
Found the original in 'Feast of Eden", a junior league cookbook from Monterey County. I've made many adaptions and variations throughout the years but one constant is that this recipe is always a show stopper for the taste buds as well as visually. A little bit of work but so worth it! —pamelia
Ingredients
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4 pounds
russet potatoes
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12
slices of bacon, chopped
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2
sweet yellow onions. Vidalia or 1015, for example, thinly sliced
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6
cloves garlic, finely minced
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2 tablespoons
chopped fresh rosemary
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1 1/2 tablespoons
minced italian parsley
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1/2 teaspoon
paprika
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1 teaspoon
or to taste of freshly ground pepper
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6 tablespoons
butter,
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1 1/2 cups
grated gruyere
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1 1/2 cups
grated fontina
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1 1/2 cups
chicken stock
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1-2 teaspoons
brown sugar
Directions
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Boil potatoes, 20 to 30 minutes. Drain and cool. Cut into 1/4 inch slices leaving the skins on. Preheat oven to 425. Fry bacon until crisp, remove bacon and discard all but 3 tablespoons of fat..Add onions, garlic and parsley and saute sprinkling brown sugar over all. Cook until onions are lightly golden and carmelized. Stir in bacon, paprika and pepper. In a 13x9 baking dish, layer 1/2 potatoes, 1/2 butter, 1/2 onion mixture, and 1/2 cheese. Repeat ending with cheese. Pour stock evenly over all and bake at 425 for about 30 to 40 minutes.
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