This recipe for Oakhill Potatoes is an old one. I prefer to call them Brunch Potatoes because, not only are they an excellent addition to your brunch buffet, but they also have bacon and eggs in them!
This is a forgiving recipe that you can customize based upon what you have on hand. When I made them this week I used Melissa’s Baby Red Potatoes that I boiled and thickly sliced, and Gruyere cheese. Because I used Gruyere, I added a few gratings of fresh nutmeg. For an entirely different taste, use white cheddar or Monterrey jack. You really cannot go wrong with bacon, eggs, and potatoes.
12 ounces Melissa’s Baby Ruby Gold potatoes,
boiled until just fork tender
3 tablespoons butter
1/2 onion, diced (I used a red onion)
1 clove garlic, diced fine
3 tablespoons flour
1-1/2 cups whole milk
1⁄8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup grated cheese
2 hard-boiled eggs, sliced
4 slices bacon, fried crisp, drained, and crumbled
1 Tablespoon chopped parsley
1 Tablespoon chopped scallions
Preheat oven to 350ºF.
In a medium saucepan over medium-high heat, melt butter. Saute onion until translucent. Add garlic; saute for 1 minute. Push vegetables to the side and stir in flour; cook for 1-2 minutes. Add milk, whisking constantly. Cook until sauce just begins to thicken and add cheese, grated nutmeg (if using, see text), salt, and pepper, stirring until cheese has melted. Remove from heat.
Thickly slice potatoes and place into the bottom of a well-greased, ovenproof 1 to 1-1/2 quart casserole dish. Sprinkle bacon, scallions, and eggs over the potatoes and top with cheese sauce.
Bake for 30 minutes; garnish with parsley.
This post is linked to: