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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
Serves 8 -10
- 4 pounds russet potatoes
- 12 slices of bacon, chopped
- 2 sweet yellow onions. Vidalia or 1015, for example, thinly sliced
- 6 cloves garlic, finely minced
- 2 tablespoons chopped fresh rosemary
- 1 1/2 tablespoons minced italian parsley
- 1/2 teaspoon paprika
- 1 teaspoon or to taste of freshly ground pepper
- 6 tablespoons butter,
- 1 1/2 cups grated gruyere
- 1 1/2 cups grated fontina
- 1 1/2 cups chicken stock
- 1-2 teaspoons brown sugar
- 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.